Spicy chopped eggplant
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Eggplant |
| 4 | Scallions; minced | |
| 3 | tablespoons | Parsley; minced |
| ½ | teaspoon | Freshly ground pepper |
| 2 | Cloves garlic; minced | |
| 3 | tablespoons | Vinegar |
| 4 | tablespoons | Olive oil |
| Salt | ||
Directions
Date: Sun, 11 Feb 1996 12:23:49 -0500 From: J Barcelo <jjb16@...>
Recipe By : The Fannie Farmer Cookbook Preheat the oven to 350F. Bake the eggplant for 1 hour. When it is cool enough to handle, peel and chop coarsely. Blend the scallions, parsley, pepper, garlic, vinegar, and olive oil in a food processor. Put the mixture in a bowl and add the coarsely chopped eggplant and salt to taste. Serve chilled or at room temperature.
Serving Ideas : Serve on crackers.
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