Eggplant And Nut Appetizer Spread
|Olive oil||3⁄4 Cup (12 tbs)|
|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)|
|Whole wheat bread slices/Pumpernickel bread slices||2|
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.