Spicy Chopped Eggplant

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Spicy Chopped Eggplant

 

1 medium eggplant

4 scallions, minced

3 tbsps. minced parsley

1/2 tsp. freshly ground pepper

2 cloves garlic, minced

3 tbsps. vinegar

4 tbsps. olive oil

salt

 

Preheat the oven to 350 degrees. Bake the eggplant for

1 hour, when it is cool enough to handle, peel and

chop coarsely.

Blend the scallions, parsley, pepper, garlic, vinegar,

and olive oil in a blender or food processor. Put the

mixture in a bowl and add the coarsely chopped

eggplant and salt to taste.

Serve chilled with crackers or corn crisps.

Serves 2.

 

 

 

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