| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Appetizer | 10 | Servings | |
INGREDIENTS
| 1 | md | Eggplant |
| 4 | Scallions; minced | |
| 3 | tb | Parsley; minced |
| 1/2 | ts | Freshly ground pepper |
| 2 | Cloves garlic; minced | |
| 3 | tb | Vinegar |
| 4 | tb | Olive oil |
| Salt |
INSTRUCTIONS
Date: Sun, 11 Feb 1996 12:23:49 -0500 From: J Barcelo <jjb16@cornell.edu> Recipe By : The Fannie Farmer Cookbook Preheat the oven to 350F. Bake the eggplant for 1 hour. When it is cool enough to handle, peel and chop coarsely. Blend the scallions, parsley, pepper, garlic, vinegar, and olive oil in a food processor. Put the mixture in a bowl and add the coarsely chopped eggplant and salt to taste. Serve chilled or at room temperature. Serving Ideas : Serve on crackers. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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