Ingredients
-
1
-
1/3
-
1
-
1
-
1 1/2
-
1
-
1/2
-
1
-
1/2
-
1/2
-
1/2
-
1/4
-
1
-
-
Directions
Tangy Herbed Eggplant (Aubergine) Spread, This is a Zaar recipe that I adopted I hope to make this soon and will post any modification that I make to the recipe Serve with crackers, pita wedges, or crusty fresh bread From The Vegetarian Gourmet’s Easy Low Fat Favorites , Well, I started with this recipe, except I sauteed the onions and garlic in a little olive oil and it was a little bland, no kick I had half a can of garbanzo beans so I added that and about 3 more cloves garlic Still not what I wanted I then added abut a tbls of capers, and 1/4 cup chopped cilantro and a squeeze or two more of lime juice Now it’s yummy! I didn’t know how to rate this due to all the changes so I’ll just leave this as a comment I had fun experimenting with this recipe!, This was just okay I thought the raw onion and garlic had too much bite and should have been cooked first I also think it would work much better in my food processor because the blender just threw the ingredients onto the sides and I kept having to scrape it down for anything to touch the blades I probably wouldn’t make it again, but it wasn’t bad
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Steps
|
1
Done
|
Cut Off Stem End, Then Bake Eggplant in 400 F Oven For 25 Minutes, or Until Tender. |
|
2
Done
|
Remove from Oven. |
|
3
Done
|
Cut in Half and Let Cool a Bit. |
|
4
Done
|
Using a Blender, Combine Onion, Garlic, Lemon Juice, Oil, Mustard and Vinegar. |
|
5
Done
|
Add Eggplant, Herbs, Salt and Pepper. |
|
6
Done
|
Blend Just Until Smooth. |
|
7
Done
|
Do not Over Blend. |
|
8
Done
|
Put in a Bowl. |
|
9
Done
|
Chill in Refrigerator Until Ready to Serve. |
