Ingredients
-
1/4
-
1
-
1/2
-
1
-
3/4
-
1/2
-
2
-
2
-
1
-
1/8
-
-
-
-
-
Directions
Eggplant (Aubergine) Spread, Just in case you’re looking for a different way to fix eggplant, this looked quite tasty (Prep time includes time spread needs to chill), Oh my, Martha, if you haven’t made this yet, you should!! I didn’t have any V8, so used diced tomato juice and added cumin/cayenne pepper/chili powder until it tasted about right I also added, I think, about 4 more cloves of garlic (so about 5) (need the embarrassed emoticon here–I’m a garlic hedonist!) Also, I forgot to peel the eggplant until it was diced (whoops!!) so I just left it After it had cooked for awhile in the pan it was fine when I put it in the food processor–the skin wasn’t tough any longer!! Thank you for posting this excellent recipe Also, I toasted my pita bread wedges in the oven with Pam at 450 degrees before serving it , Just in case you’re looking for a different way to fix eggplant, this looked quite tasty (Prep time includes time spread needs to chill)
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Steps
|
1
Done
|
In Skillet, Over Medium Heat, in Hot Oil, Cook Eggplant, Onion, and Garlic About 15 Minutes or Until Eggplant Is Tender, Stirring Often. |
|
2
Done
|
in Covered Blender or Food Processor, Blend Eggplant Mixture Till Smooth. |
|
3
Done
|
in Medium Bowl, Combine Eggplant Mixture, Vegetable Juice, Pine Nuts, Parsley, Soy Sauce, Sugar and Pepper. |
|
4
Done
|
Stir Until Thoroughly Mixed. |
|
5
Done
|
Cover; Chill Until Serving Time, at Least 2 Hours. |
|
6
Done
|
Serve With Pita Bread Wedges. |
