Eggplant Spread Recipe
Ingredients
| 1 medium-sized eggplant | ||
| 3 tablespoons special oil | ||
| Onions | 3/4 Cup (16 tbs), minced | |
| Green peppers | 3/4 Cup (16 tbs), minced | |
| Garlic | 1 Clove (5gm), minced | |
| Chopped tomatoes | 1/2 Cup (16 tbs), peeled | |
| Salt | 3/4 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| Oregano | 1/4 Teaspoon | |
Directions
Wash the eggplant and wrap in aluminum foil.
Bake in a 425° oven 25 minutes.
Peel and dice fine.
Heat the oil in a skillet; saute the onions and green peppers 10 minutes.
Add the garlic and eggplant; saute 5 minutes.
Mix in the tomatoes, salt, pepper and oregano; cook.over low heat 25 minutes, stirring frequently.
Chill.
Bake in a 425° oven 25 minutes.
Peel and dice fine.
Heat the oil in a skillet; saute the onions and green peppers 10 minutes.
Add the garlic and eggplant; saute 5 minutes.
Mix in the tomatoes, salt, pepper and oregano; cook.over low heat 25 minutes, stirring frequently.
Chill.
Chef
