Fresh Eggplant Spread Recipe
Fresh Eggplant Spread - gives a irrestitble flavor to french breads and crackers. The recipe for fresh egg plant spread wont take much of your time. Give this fresh eggplant spread a try and I am sure that you will love this.
Ingredients
1 Eggplant (About 1 Pound)
1 Cup Diced Bell Peppers (A Mix Of Red, Green And/Or Yellow Bell Peppers)
1/2 Cucumber, Peeled, Seeded And Diced
2 Cloves Garlic, Minced
2 Tablespoons Minced Fresh Parsley
2 Tablespoons Olive Oil
2 Tablespoons Lemon Juice Or Balsamic Vinegar
1/4 Teaspoon Freshly Ground Black Pepper
1/2 Teaspoon Salt, Or To Taste
Red Or Yellow Bell Pepper Strips, For Garnish
Directions
Rinse eggplant, pat dry with paper towels.
Place eggplant in a foil-lined shallow pan.
In a preheated broiler, broil eggplant 4 to 5 inches from heat source for 10 to 15 minutes, turning to char evenly, until skin is blackened all over. (Or spear eggplant on fork or long skewer and char over an open gas flame or over a hot charcoal fire, turning to cook evenly.)
Let cool slightly, then peel away the skin. (A few shreds of remaining skin are okay.)
Finely chop eggplant.
In a large mixing bowl, combine eggplant, diced bell pepper, cucumber and garlic, mix well.
Stir in parsley, olive oil, lemon juice and pepper.
Refrigerate, covered, several hours or overnight to let flavors blend.
Put eggplant mixture in a serving bowl, stir in salt.
Garnish with bell pepper strips.
Serve as a spread with toasted French or Italian bread and/or crackers.
Place eggplant in a foil-lined shallow pan.
In a preheated broiler, broil eggplant 4 to 5 inches from heat source for 10 to 15 minutes, turning to char evenly, until skin is blackened all over. (Or spear eggplant on fork or long skewer and char over an open gas flame or over a hot charcoal fire, turning to cook evenly.)
Let cool slightly, then peel away the skin. (A few shreds of remaining skin are okay.)
Finely chop eggplant.
In a large mixing bowl, combine eggplant, diced bell pepper, cucumber and garlic, mix well.
Stir in parsley, olive oil, lemon juice and pepper.
Refrigerate, covered, several hours or overnight to let flavors blend.
Put eggplant mixture in a serving bowl, stir in salt.
Garnish with bell pepper strips.
Serve as a spread with toasted French or Italian bread and/or crackers.
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