Yield: 1 Servings
|1 tablespoon||Minced onion|
|1 tablespoon||Capers - small or medium sized; up to 2|
|1 tablespoon||Fresh parsley|
|1 teaspoon||Salt or to taste|
|¼ teaspoon||Black pepper|
|2 smalls||Cloves garlic - minced|
|2 tablespoons||White vinegar or lemon juice; up to 4|
|2 drops||Wright's Natural Liquid Smoke or similar product; up to 4|
|¼ cup||Vegetable oil; up to 1/2|
|2 mediums||Tomatoes; chopped coarsely|
|½||Green pepper; (chopped coarsely)|
To prepare eggplant, trim top and end off. Split horizontally in two and lightly salt. Allow to stand 15 minutes. Pat off any moisture with a paper towel. Paint top with vegetable oil. Place cut side down on a shallow microwave ovenproof baking sheet or pan. Cover with wax paper. Microwave on High, 12-16 minutes. Test to see if eggplant is done by piercing with a fork. It should be absolutely tender. If not, cook in additional increments of 3 minutes on high.
Peel skin from eggplant. Place in work bowl of food processor. Add remaining ingredients, reserving some of the oil to use as needed (oil helps produce a smooth texture and creamy appearance). Taste and adjust seasonings - adding more salt, liquid smoke or vinegar as required. To serve, fold in additional capers, tomatoes and green pepper.
Offer with crackers, toasted pita wedges, or black bread. Serves 6-8 as an appetizer.
NOTES : This spread uses a lot of tricks: natural liquid smoke for an instant BBQ taste and the microwave to speed along cooking. In BBQ weather, omit the liquid smoke and grill eggplant until softened.
Posted to KitMailbox Digest by J Pellegrino <gigimfg@...> on May 26, 1998