Classic Eggplant Appetizer
|Lean ground beef||1⁄4 Pound|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Tomato||1 Large, chopped|
|Green bell pepper||1 Small, finely chopped|
|Diced olives||1⁄4 Cup (4 tbs) (Green Colored)|
|Olive oil||2 Tablespoon|
|White wine vinegar||1 Teaspoon|
|Chopped fresh oregano/1 teaspoon dried leaf oregano||1 Tablespoon|
|Freshly ground black pepper||To Taste|
Preheat oven to 350°F.
Pierce eggplant with fork; place in shallow baking pan.
Bake 1 hour or until skin is wrinkled and eggplant is soft.
Set aside until cool enough to handle.
Meanwhile, brown ground beef in medium skillet.
Add onion and garlic; cook until tender.
Peel eggplant; cut into small cubes.
Combine eggplant, ground beef mixture, tomatoes, green peppers and olives in medium bowl.
Whisk together oil, vinegar and oregano in small bowl.
Add to eggplant mixture; mix lightly.
Season with salt and pepper to taste.