| 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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