Ingredients
-
1
-
1
-
1
-
3/4
-
1/4
-
5
-
3
-
1
-
3/4
-
1/2
-
1
-
-
-
-
Directions
Eggplant (Aubergine) New Iberia, This is a nice way to prepare eggplant, Louisiana-style, as a sort of salad substitute I obtained the recipe a good while back in a promotional clipping from the McIlhenny Company (producers of Tabasco Pepper Sauce) You can also process this vegetable blend into a dip or spread if you wish Enjoy , This was a VERY TASTY eggplant dish! I think it would be great over lettuce or with fish Freddy Cat says hi!
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Steps
|
1
Done
|
Trim and Discard the Ends of the Eggplant and Cut It in Half, Lengthwise. Place Each Half Cut-Side Down on a Baking Sheet Which Has Been Greased With the Canola Oil. |
|
2
Done
|
Bake For 35 Minutes in a Pre-Heated 375-Degree F. Oven, Then Remove from the Oven. Cool, Peel, and Dice the Eggplant. |
|
3
Done
|
in a Large Salad-Mixing Bowl, Blend the Eggplant, Tomatoes, Garlic, Green Onions and Parsley. Set Aside. |
|
4
Done
|
in a Small Bowl, Blend the Vinegar, Olive Oil, Cumin, and Tabasco. Pour This Over the Vegetable Blend and Stir in in Carefully. |
|
5
Done
|
Cover With Cling Wrap and Allow the Dish to Marinate For at Least 4 Hours. If You Do This in the Refrigerator, Allow the Dish to Return to Room Temperature Prior to Serving. |
