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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Intermediate / Preparation Time: 60+ Minutes / Number of Servings: 0 |
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Directions: Preheat the oven to 375 Degrees F. Pierce the
eggplant in several places with a knife and bake, on a
baking sheet, until soft, about 50 minutes, turning
midway through the baking time. Remove from the oven
and cool. Cut the eggplant, lengthwise, in half.
Scoop out the pulp and chop until very fine. In a
large bowl, combine the pulp with the onion, tomato,
garlic, oil, and vinegar. Blend thoroughly and season
with the slat and pepper. Cover and refrigerate for
several hours. Place in a serving dish and garnish
with the parsley. Serve with pita triangles or
cocktail rye bread.
| Ingredients:
1 to taste salt
2 vinegar, red wine
1 oil, olive
2 minced garlic
1 medium, chopped tomato
1 medium, chopped onion
1 large eggplant
1 to taste pepper, black
1 chopped parsley |
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