Eggplant Spread Recipe
Ingredients
1 large eggplant (2 lbs.)
1 cup chopped onion
1/3 cup chopped celery
1/3 cup chopped green pepper
2 cloves garlic, finely chopped
1/4 cup vegetable oil
2 medium tomatoes, peeled and chopped
1 tsp. Ac'cent flavor enhancer
1 tsp. salt
1/4 tsp. ground black pepper
2 Tbs. lemon juice
1 loaf (8-ounces) party rye bread
Directions
Preheat oven to 425°F.
Bake eggplant on rack in the center of oven 1 hour, until soft.
In a large saucepan over low heat, saute onions, celery, green pepper and garlic in oil for 10 minutes.
Remove skin from cooled baked eggplant and finely chop the pulp.
Add chopper pulp to the onion mixture and stir in tomatoes, Accent, salt and pepper.
Bring mixture to a boil, stirring constantly, reduce heat, cover and simmer 1 hour.
Remove cover and cook 30 minutes longer, stirring occasionally.
Stir in lemon juice.
Refrigerate 3 hours.
Bake eggplant on rack in the center of oven 1 hour, until soft.
In a large saucepan over low heat, saute onions, celery, green pepper and garlic in oil for 10 minutes.
Remove skin from cooled baked eggplant and finely chop the pulp.
Add chopper pulp to the onion mixture and stir in tomatoes, Accent, salt and pepper.
Bring mixture to a boil, stirring constantly, reduce heat, cover and simmer 1 hour.
Remove cover and cook 30 minutes longer, stirring occasionally.
Stir in lemon juice.
Refrigerate 3 hours.
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