| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | Appetizers, Vegetables | 6 | Servings | |
INGREDIENTS
| 2 | Oriental eggplants or 1 md. eggplant, cut in 1/2 inch cubes | |
| 1 | tb | Olive oil |
| 1/4 | c | Finely diced red onion |
| 3 | Tomatoes, seeded and chopped | |
| 2 | tb | Lime juice |
| 2 | tb | Finely chopped fresh cilantro |
| 1 | ts | Finely chopped fresh ginger |
| 1/2 | ts | Sesame oil |
| 1/4 | ts | Salt |
| Cucumber slices or tortilla chips |
INSTRUCTIONS
1. In large bowl, combine eggplant with olive oil. Place on a parchment-lined baking sheet. Cook in a preheated 400°F oven for 20 to 25 minutes or until eggplant is golden and tender. Remove and cool slightly. 2. Return eggplant to bowl and toss well with onion, tomatoes, lime juice, cilantro, ginger, sesame oil and salt. 3. Spoon mixture into a serving dish. Let stand for up to 3 hours. Serve with cucumber slices or tortilla chips. Yield: 6 servings Prep. Time: 10 minutes Cooking Time: 25 minutes. Typed in MMFormat by cjhartlin@email.msn.com Source: A Passion for Fresh Posted to MM-Recipes Digest V4 #11 by cjhartlin@email.msn.com on Jun 24, 1999
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