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Eggplant Spread

southern.chef's picture
Ingredients
  Eggplant 1 Medium
  Tomato 1 , peeled and finely chopped
  Onion 1 Small, finely chopped
  Chopped red pepper 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Olive oil 3 Tablespoon
  Red wine vinegar 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Lettuce leaves 2
  Crispy bagel 1
Directions

Cook unpeeled eggplant in boiling water to cover for 10 to 15 minutes or until tender.
Drain and cool.
Peel and finely chop the eggplant.
Combine eggplant, tomato, onion, red pepper, garlic, olive oil, vinegar, salt, and pepper, stirring gently.
Cover and chill at least 8 hours, stirring occasionally.
To serve, spoon spread into lettuce-lined bowl.
Serve at room temperature with Bagel Crisps.

Recipe Summary

Cuisine: 
American
Method: 
Chilling
Servings: 
3

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