| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Frugal01 |
6 |
servings |
INGREDIENTS
| 3 |
md |
Eggplants -; (abt 1 lb ea) |
| 5 |
|
Garlic cloves; crushed |
| 1/2 |
md |
Onion; chopped fine |
| 1/3 |
c |
Fresh parsley |
| 2 |
md |
Tomatoes; chopped |
| 1 |
ts |
Marjoram |
| 1 |
ts |
Oregano |
| 1/4 |
c |
Olive oil |
|
|
Juice of 1 lemon |
|
|
Freshly-ground black pepper; to taste |
|
|
Salt; to taste |
INSTRUCTIONS
Grill the eggplants over an open gas flame or under the broiler until the
skin is a bit black and charred, place them on a baking sheet and bake at
350 degrees for 45 minutes. Allow to cool, then peel, discarding the peel,
and chop the eggplant. Place in a bowl with the remaining ingredients and
toss. Chill before serving.
Comments: This is a relish/salad/sauce-type thing ... and I cannot do
better at describing it than that. It has a smoky flavor because the
eggplant is charred over a burner.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 01-15-1992 issue -
The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
07-28-1994
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.
A Message from our Provider:
“God wants to be your best friend”