| previous | next |
Title: Eggplant New Iberia
Categories: Dip Vegetable Southern
Yield: 1 Quart
| 1 | Medium eggplant | |
| 2 | Medium tomatoes, peeled, seeded and diced (about 1 cup | |
| 1 | Small garlic clove, minced | |
| 3/4 | c | Chopped green onions |
| 1/4 | c | Chopped fresh parsley |
| 5 | tb | Red wine vinegar |
| 3 | tb | Olive oil |
| 1 | ts | Ground cumin |
| 3/4 | ts | Tabasco pepper sauce |
| 1/2 | ts | Salt |
Preheat the oven to 375F. Trim the ends off the eggplant and cut the eggplant in half lengthwise. Place the halves on a greased baking sheet, cut side down. Bake for 35 minutes, or until tender, then cool and peel and dice.
In a large bowl, mix the eggplant, tomatoes, garlic, green onions, and parsley. In a small bowl, stir together the remaining ingredients. Pour the marinade over the vegetables and mix well. Cover and let stand for several hours to blend the flavors. Serve at room temperature.
NOTE: To microwave the eggplant instead of baking it, place the halves cut side down on a greased microwave safe dish. Cook on high 5 to 6 minutes, or until tender.
1993 MC ILHENNY, Paul with Barbara HUNTER The Tabasco Cookbook Clarkson Potter/ Publishers New York, New York
MM Format by John Hartman Indianapolis, IN
| previous | next |