| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
|
Vegetables, Spicy, Hot |
1 |
Servings |
INGREDIENTS
| 1 |
md |
Eggplant |
| 2 |
md |
Tomatoes, Peeled, Seeded And Diced |
| 1 |
sm |
Clove Garlic, Minced |
| 3/4 |
c |
Chopped Green Onions |
| 1/4 |
c |
Chopped Fresh Parsley |
| 5 |
tb |
Red Wine Vinegar |
| 3 |
tb |
Olive Oil |
| 1 |
ts |
Ground Cumin |
| 3/4 |
ts |
Tabasco Pepper Sauce |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Eggplant is a favorite in Louisiana, where they fry it, smother it, devil
it, bake it and stuff it. This versatile recipe makes a delicious dip or
spread. ~------------------------------------------------------
~----------------- Preheat oven to 375oF. Trim the ends off the eggplant
and cut the eggplant in half lengthwise. Place the halves on a greased
baking sheet, cut side down. Bake for 35 minutes, or until tender, then
cool and peel and dice.
In a large bowl, mix the eggplant, tomatoes, garlic, green onions and
parsley. In a small bowl, stir together the remaining ingredients. Pour
the marinade over the vegetables and mix well. Cover and let stand for
several hours to blend flavors. Serve at room temperature. Makes 1 quart.
Note: To microwave the eggplant instead of baking it, place the halves cut
side down on a greased microwave-safe dish. Cook on high 5 to 6 minutes, or
until tender. From: The Tabasco Cookbook. Typed by Syd Bigger.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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