| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
Appetizers |
12 |
Servings |
INGREDIENTS
| 1 |
|
Eggplant |
| 1 |
tb |
Vegetable oil |
| 1 |
sm |
Onion; chopped |
| 1 |
|
Garlic clove; minced |
| 1/4 |
c |
Green bell peppers; chopped |
| 1 1/2 |
tb |
Lemon juice |
| 1/2 |
c |
Fresh parsley; chopped |
| 1/8 |
ts |
Pepper |
INSTRUCTIONS
Put whole eggplant under broiler. Cook, turning once, until skin turns
brown and the eggplant is soft to the touch. Cool, cut in half, and scoop
out pulp. Mash with a fork. Saute onion and garlic in oil. Mix with
eggplant and stir in remaining ingredients.
Recipe By : National Heart, Lung and Blood Institute
Posted to MC-Recipe Digest V1 #274
Date: Fri, 1 Nov 1996 14:01:51 -0800
From: Rooby <rooby@shell.masterpiece.com>
NOTES : Tasty right away but if you can leave it overnight it tastes even
better.
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