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Mediterranean Eggplant

fast.cook's picture
Ingredients
  Eggplant 1 Medium
  Garlic clove 1 Large, crushed
  Olive oil 1⁄2 Cup (8 tbs)
  Capers 1 Teaspoon
  Dry mustard 1 Teaspoon
Directions

Roast unpeeled eggplant directly over a low flame on stove burner or in a 375° F oven, until skin appears charred and eggplant collapses.
Remove from heat and cool.
Scoop out pulp and place in work bowl of food processor fitted with a steel knife or in a blender.
Add garlic, oil, capers, and mustard and process a few seconds until well blended.

Recipe Summary

Cuisine: 
Mediterranean
Method: 
Blending
Ingredient: 
Vegetable

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