| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Vegetarian | 1 | servings | |
INGREDIENTS
| 1 | md | Eggplant |
| 1 | tb | Water |
| 1 | Clove garlic; minced | |
| 2 | tb | Balsamic vinegar |
| 1 | tb | Fresh lemon juice |
| 1/4 | c | Freshly grated Parmesan cheese |
| 1 | tb | Chopped fresh parsley or cilantro |
| 1/2 | ts | Crushed pequin chile |
INSTRUCTIONS
Cut the stem off the eggplant, cut in half, then place cut side down on a microwave-safe plate with 1 tablespoon water. Cover with plastic wrap and microwave on HIGH for 5 minutes or until tender. Let cool, then peel and dice the eggplant. Place in a bowl with the rest of the ingredients, mix well, and refrigerate for I hour before serving. Note: If you do not have a microwave, you can prick several holes in the eggplant with the tines of a fork and bake in a 350-degree oven for 30 minutes. Let cool, then peel and chop. Yield: Approx. 2 cups SERVING SUGGESTIONS: Serve with blue corn tortilla chips or crackers. Or use as a side dish for baked rack of lamb, or serve with hummus, falafel, and tabbouleh for a vegetarian buffet. Recipe by: The Sizzling Southwestern Cookbook by Lynn Nusom Posted to CHILE-HEADS DIGEST by "Christopher E. Eaves" <cea260@airmail.net> on Jun 29, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Man’s way leads to a hopeless end — God’s way leads to an endless hope.”