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Eggplant And Nut Appetizer Spread

Fresh.n.Natural's picture
Ingredients
  Eggplant 1 Medium
  Olive oil 3⁄4 Cup (12 tbs)
  Cherry tomatoes 10
  Garlic 1 Clove (5 gm), finely chopped
  Chopped onion 2 Tablespoon
  Pine nuts/Chopped walnuts 1⁄2 Cup (8 tbs)
  Ground black pepper To Taste
  Chopped celery 1⁄4 Cup (4 tbs)
  Lemon wedges 3
  Whole wheat bread slices/Pumpernickel bread slices 2
  Salt To Taste
Directions

1. Trim off and discard the end slices of the eggplant. Cut the eggplant into 1/4-inch-thick slices.
2. Heat some of the oil in a heavy skillet and cook the eggplant in it until golden brown on both sides, adding more oil as necessary. Drain browned slices on paper towels. Chop the eggplant and put it in a bowl.
3. Chop the tomatoes and add to the bowl. Add the garlic, onion, and nuts. Season with salt and pepper to taste. Chill. Sprinkle with the chopped parsley before serving with the lemon wedges and bread.

Recipe Summary

Course: 
Appetizer
Ingredient: 
Vegetable

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