| 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.
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