Eggplant Relish Recipe
Ingredients
| Eggplant | 1 Small | |
| Onion | 2 Tablespoon, finley chopped | |
| Ripe olives | 2 Tablespoon, chopped | |
| 2 tablespoons finely snipped parsley | ||
| Tomato Paste | 2 Tablespoon | |
| Water | 2 Tablespoon | |
| Butter/Margarine | 1 Tablespoon | |
| Sugar | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Dried oregano | 1/4 Teaspoon, crushed | |
| Dried thyme | 1/4 Teaspoon, crushed | |
Directions
Microwave directions: Cut a thin slice off side of eggplant so it will sit flat.
Using a grapefruit knife, remove all of the pulp to within 1/2 inch of skin.
Chop eggplant pulp.
For filling, in a 1 quart nonmetal casserole combine 1 1/2 cups of the egg plant pulp and remaining ingredients.
Micro cook, covered, on 100% power (HIGH) for 3 to 4 minutes or till tender, stirring once.
Spoon the filling into hollowed eggplant shell.
Place eggplant in a shallow nonmetal baking dish or pie plate.
Micro cook, covered, for 3 minutes.
Let stand, covered, while preparing Cream Sauce.
Using a grapefruit knife, remove all of the pulp to within 1/2 inch of skin.
Chop eggplant pulp.
For filling, in a 1 quart nonmetal casserole combine 1 1/2 cups of the egg plant pulp and remaining ingredients.
Micro cook, covered, on 100% power (HIGH) for 3 to 4 minutes or till tender, stirring once.
Spoon the filling into hollowed eggplant shell.
Place eggplant in a shallow nonmetal baking dish or pie plate.
Micro cook, covered, for 3 minutes.
Let stand, covered, while preparing Cream Sauce.
Chef
