Ingredients

Adjust Servings:

	1 eggplant
	1 cup fresh tomato, peeled, de-seeded, and diced
	1 fresh garlic clove, minced
	3/4 cup scallion, chopped
	1/4 cup fresh parsley, chopped
	5 tablespoons red wine vinegar
	3 tablespoons olive oil
	1 teaspoon ground cumin
	3/4 teaspoon tabasco sauce
	1/2 teaspoon kosher salt
	1 tablespoon canola oil

Nutritional information

666

Calories

508 g

Calories From Fat

56.5 g

Total Fat

6.9 g

Saturated Fat

0 mg

Cholesterol

921.2 mg

Sodium

41.5 g

Carbs

20.5 g

Dietary Fiber

17.4 g

Sugars

8.6 g

Protein

868g

Serving Size

Eggplant Aubergine New Iberia

Name: Eggplant Aubergine New Iberia
Prep time: 20 min
Total time: 4 h 50 min
Yield: 3-4
Ingredients: : 1; : 1; : 1; : 3/4; : 1/4; : 5; : 3; : 1; : 3/4; : 1/2; : 1

Features:

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.

290 min
Serves 3

Ingredients

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.