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Classic Eggplant Appetizer

creative.chef's picture
Ingredients
  Eggplant 1 Medium
  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
  Salt To Taste
  Freshly ground black pepper To Taste
Directions

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.
Drain.
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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Vegetable

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