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Eggplant Spread

Quick.easy.cooking's picture
Ingredients
  Eggplant 2 Pound (1 Large Piece)
  Chopped onion 1 Cup (16 tbs)
  Chopped celery 1⁄3 Cup (5.33 tbs)
  Chopped green pepper 1⁄3 Cup (5.33 tbs)
  Garlic 2 Clove (10 gm), finely chopped
  Vegetable oil 1⁄4 Cup (4 tbs)
  Tomatoes 2 Medium, peeled and chopped
  Accent seasoning 1 Teaspoon (Accent Flavor Enhancer)
  Salt 1 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Lemon juice 2 Tablespoon
  Party rye bread loaf 8 Ounce
Directions

Preheat oven to 425°F.
Bake eggplant on rack in the center of oven 1 hour, until soft.
In a large saucepan over low heat, saute onions, celery, green pepper and garlic in oil for 10 minutes.
Remove skin from cooled baked eggplant and finely chop the pulp.
Add chopper pulp to the onion mixture and stir in tomatoes, Accent, salt and pepper.
Bring mixture to a boil, stirring constantly, reduce heat, cover and simmer 1 hour.
Remove cover and cook 30 minutes longer, stirring occasionally.
Stir in lemon juice.
Refrigerate 3 hours.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Chilling
Ingredient: 
Vegetable

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