Ingredients
-
-
1
-
1
-
2
-
1
-
-
-
2
-
2 - 3
-
-
4 - 8
-
1 - 2
-
-
-
Directions
Eggplant Cream With Feta Pesto, This delicious Mediterranean salad looks wonderful if served in small cups as starter or as appetizer Servings depend on the size of the cups , Delectable I served it as a dip with crackers rather than as a side salad, which worked really well So very, very tasty and healthy too Will certainly make again Made for Reunion Game of Tag November 2011
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Steps
|
1
Done
|
Prick Eggplant, Place Them in a Baking Pan and Bake at 350f in the Oven For About One Hour or Until Soft (or Broil the Eggplant For About 15 Mintues Turning Several Times, Check If Soft). |
|
2
Done
|
Allow Skin to Shrivel and Turn Black So as to Give a Smoky Flavor to the Salad. |
|
3
Done
|
Peel Eggplant While Still Hot and Chop Flesh Into Pieces. Drain If Necessary Over a Colander. |
|
4
Done
|
Blend Eggplant With Garlic, Oil, Lemon or Vinegar, Salt and Pepper Together Until Smooth. |
|
5
Done
|
With the Fork Work Together Cheese and Pesto Until Combined. |
|
6
Done
|
Spoon Eggplant Cream in Cups (as Smaller as Prettier). |
|
7
Done
|
Place Tomato Pieces Over the Cream. |
|
8
Done
|
Spoon a Smaller Amount of Cheese-Pesto Over Tomatoes. |
|
9
Done
|
Top With a Small Piece of Feta or Camembert Cheese and Decorate With Herbs. |
