I'm a big eggplant fan, but my husband gets tired of the fact that I make the same thing out of it every time--eggplant parmesan. This time, I decided to try using it as an appetizer and it turned out to be delicious! It was gone so quickly that I plan on doubling the recipe next time. Enjoy! Ingredients
1 large eggplant
1/4 cup of onion
1 small clove of garlic
2 tablespoons of cilantro
1 tablespoon of olive oil
1 teaspoon of white vinegar
1. Pre-heat oven to 400° F. Line a small glass dish (large enough for your eggplant) with foil. 2. Using a fork, poke holes all over the eggplant. Place the eggplant in the foil-lined dish and roast in the oven for approximately 60 minutes. The eggplant should be tender when done.
3. Allow the eggplant to cool. Then halve it lengthwise and scrape out the insides. Discard the skin.
4. Place the eggplant insides into the food processor, adding onion, garlic, cilantro, olive oil, and white vinegar. Mix together until consistency is to your liking. (I prefer more of a puree, my husband prefers chunks. Either way is delicious!) Add salt and pepper as you prefer it.
5. Place in a bowl in the refrigerator to cool before serving. Pairs wonderfully with tortilla chips, pita bread, or toasted bread as a crostini!
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