Eggplant And Nut Appetizer Spread Recipe
Ingredients
1 medium-sized eggplant
3/4 cup olive oil, approximately
10 cherry tomatoes
1 clove garlic, finely chopped
2 tablespoons finely chopped onion
1/2 cup pine nuts or chopped walnuts
Salt and freshly ground black pepper
1/4 cup finely chopped parsley
Lemon wedges
Whole wheat or pumpernickel bread slices
Directions
1. Trim off and discard the end slices of the eggplant. Cut the eggplant into 1/4-inch-thick slices.
2. Heat some of the oil in a heavy skillet and cook the eggplant in it until golden brown on both sides, adding more oil as necessary. Drain browned slices on paper towels. Chop the eggplant and put it in a bowl.
3. Chop the tomatoes and add to the bowl. Add the garlic, onion, and nuts. Season with salt and pepper to taste. Chill. Sprinkle with the chopped parsley before serving with the lemon wedges and bread.
2. Heat some of the oil in a heavy skillet and cook the eggplant in it until golden brown on both sides, adding more oil as necessary. Drain browned slices on paper towels. Chop the eggplant and put it in a bowl.
3. Chop the tomatoes and add to the bowl. Add the garlic, onion, and nuts. Season with salt and pepper to taste. Chill. Sprinkle with the chopped parsley before serving with the lemon wedges and bread.
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