| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Appetizer, Persian | 5 | Servings | |
INGREDIENTS
| 2 | Medium eggplants | |
| 1/2 | c | Chopped parsley |
| 2 | Clove garlic | |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/4 | ts | Cinnamon |
| 2 | tb | Vinegar |
| 1 | tb | Lemon juice |
| 1 | tb | Dry mint |
INSTRUCTIONS
INGREDIENTS PREPARATION Wash and bake the eggplants in 350° oven for 1 hour or until done. When done, remove the skin and chop the eggplants. Add chopped parsley and mix well. Squeeze garlic into the eggplant mixture, add the seasoning and vinegar, and mix well. Let stay for a few hours before serving. Source: In a Persian Kitchen typed by Leonard Smith Posted to MM-Recipes Digest V4 #066 by lionheart@chase3000.com on 1997, .
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