Spicy chopped eggplant

Yield: 10 Servings

Measure Ingredient
1 medium Eggplant
4 \N Scallions; minced
3 tablespoons Parsley; minced
½ teaspoon Freshly ground pepper
2 \N Cloves garlic; minced
3 tablespoons Vinegar
4 tablespoons Olive oil
\N \N Salt

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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