| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
Dips, Capers |
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Eggplant |
| 1 |
tb |
Minced onion |
| 1 |
tb |
Capers – small or medium sized; up to 2 |
| 1 |
tb |
Fresh parsley |
| 1 |
ts |
Salt or to taste |
| 1/4 |
ts |
Black pepper |
| 2 |
sm |
Cloves garlic – minced |
| 1 |
ts |
Sugar |
| 2 |
tb |
White vinegar or lemon juice; up to 4 |
| 2 |
dr |
Wright's Natural Liquid Smoke or similar product; up to 4 |
| 1/4 |
c |
Vegetable oil; up to 1/2 |
|
|
Additional capers |
| 2 |
md |
Tomatoes; chopped coarsely |
| 1/2 |
|
Green pepper; (chopped coarsely) |
INSTRUCTIONS
GARNISH
To prepare eggplant, trim top and end off. Split horizontally in two and
lightly salt. Allow to stand 15 minutes. Pat off any moisture with a paper
towel. Paint top with vegetable oil. Place cut side down on a shallow
microwave ovenproof baking sheet or pan. Cover with wax paper. Microwave on
High, 12-16 minutes. Test to see if eggplant is done by piercing with a
fork. It should be absolutely tender. If not, cook in additional increments
of 3 minutes on high.
Peel skin from eggplant. Place in work bowl of food processor. Add
remaining ingredients, reserving some of the oil to use as needed (oil
helps produce a smooth texture and creamy appearance). Taste and adjust
seasonings - adding more salt, liquid smoke or vinegar as required. To
serve, fold in additional capers, tomatoes and green pepper.
Offer with crackers, toasted pita wedges, or black bread. Serves 6-8 as an
appetizer.
NOTES : This spread uses a lot of tricks: natural liquid smoke for an
instant BBQ taste and the microwave to speed along cooking. In BBQ weather,
omit the liquid smoke and grill eggplant until softened.
Posted to KitMailbox Digest by J Pellegrino <gigimfg@ix.netcom.com> on May
26, 1998
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