Guest guest Posted October 9, 2005 Report Share Posted October 9, 2005 I made this and took to the BBQ today. We ate it with rustic bread pieces. Iberian Eggplant 1 md Eggplant 2 md Tomatoes, Peeled, Seeded And Diced 1 sm Clove Garlic, Minced 3/4 cup Chopped Green Onions 1/4 cup Chopped Fresh Parsley or Cilantro (I used cilantro) 5 tb Red Wine Vinegar 3 tb Olive Oil 1 ts Ground Cumin 3/4 ts Tabasco Pepper Sauce 1/2 ts Salt Preheat oven to 375 degrees F. Trim the ends off the eggplant and cut the eggplant in half lengthwise. Place the halves on a greased baking sheet, cut side down. Bake for 35 minutes, or until tender, then cool and peel and dice. In a large bowl, mix the eggplant, tomatoes, garlic, green onions and parsley. In a small bowl, stir together the remaining ingredients. Pour the marinade over the vegetables and mix well. Cover and let stand for several hours in the fridge to blend flavors. Serve at room temperature. Makes 1 quart. Note* I also added a 1/2 roasted red bell pepper " I guarantee you, this place will blow your mind. " Source: Norman Whitfield Psychedelic Shack Music Unlimited - Access over 1 million songs. Try it free. Quote Link to comment Share on other sites More sharing options...
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