| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Hawaiian |
Appetizer |
16 |
Servings |
INGREDIENTS
| 2 |
md |
Size round eggplants |
| 1/2 |
|
Maui onion; minced fine |
| 2 |
|
Cloves minced garlic |
| 1 |
md |
Tomato; peeled and chopped (up to) |
| 8 |
|
Fresh basil leaves; minced |
| 2 |
tb |
Fresh parsley; minced |
| 1 |
tb |
Olive oil |
| 2 |
tb |
Shoyu |
| 1 |
|
Lemon; juice of |
| 1 |
pn |
Tumeric |
| 1 |
pn |
Allspice |
| 1/2 |
ts |
Cumin |
INSTRUCTIONS
Bake eggplant for 45-60 minutes at 400 degrees. Cool slightly, peel skin
and chop pulp. Mix together remaining ingredients. Add eggplant and mix
well. Mound on a dish and serve with your favorite cracker.
From a book of my mother's (Judy Hosey) titled <Senator Richard Matsuura's
Favorite Recipes>, mostly Japanese and Hawaiian. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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