Eggplant Appetizer

Name: Eggplant Appetizer
Ingredients: 1 large eggplant; 1 medium onion; 1 garlic clove, crushed in a garlic press; 1 tsp. chopped parsley; 1/2 tsp. freshly dried mint; 1/2 c. olive oil; 1 Tbsp. wine vinegar or more to taste; juice of 1 large lemon; salt and pepper to taste

9 ingredients

7 steps

Ingredients

1 large eggplant
1 medium onion
1 garlic clove, crushed in a garlic press
1 tsp. chopped parsley
1/2 tsp. freshly dried mint
1/2 c. olive oil
1 Tbsp. wine vinegar or more to taste
juice of 1 large lemon
salt and pepper to taste

Directions

1

To prepare eggplant, place in a baking pan and prick top in 4 or 5 places with a fork.
2

Bake at 350° for about 45 minutes, or until skin is wrinkled and the surface is soft.
3

Cool eggplant slightly and cut in half.
4

Scoop out the flesh and place in a blender.
5

Add onion, garlic, parsley and mint; blend until well mixed.
6

Combine olive oil, vinegar and lemon juice; add to thin eggplant mixture and blend well.
7

Season with salt and pepper. Chill served with toasted French or pita bread.