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Aubergine Appetizer Israeli Style

I.am.Vegetarian's picture
Ingredients
  Aubergines 12 Ounce
  Oil 1 Tablespoon
  Margarine 3 Ounce
  Olive oil 1 Tablespoon
  Salt 1 Teaspoon (Leveled)
  Ground black pepper 1 Teaspoon (Leveled)
  Lemon juice 3 Tablespoon
  Black olives 4 , chopped
  Hard boiled egg 1 , chopped
  Spring onions 1 Cup (16 tbs)
  Small tomatoes 1 Cup (16 tbs), skinned
  Radishes 1 Tablespoon, sliced
Directions

MAKING
1) Apply 1 tablespoon oil over aubergines and soften the vegetable by baking in an open ovenproof dish.
2) Let cool, hollow out pulp and then through a coarse wire sieve, rub the skin.
3) Take a bowl and using a fork, mash aubergine pulp and skin in it.
4) Add in margarine, olive oil, salt, pepper and lemon juice, mashing and chill the mixture after mixing in olives.

SERVING
5) In a pottery dish, arrange the dish and serve after garnishing with egg, spring onion and radishes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Appetizer
Method: 
Mashing
Dish: 
Salad
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Eggplant
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
6

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