Title: Nƒzkhƒtun (Eggplant Caviar)
Categories: Appetizer Iranian
Yield: 5 Servings

INGREDIENTS
2		Medium eggplants
1/2	c	Chopped parsley
2		Clove garlic
1	ts	Salt
1/2	ts	Pepper
1/4	ts	Cinnamon
2	tb	Vinegar
1	tb	Lemon juice
1	tb	Dry mint
PREPARATION

Wash and bake the eggplants in 350ø oven for 1 hour or until done. When done, remove the skin and chop the eggplants. Add chopped parsley and mix well. Squeeze garlic into the eggplant mixture, add the seasoning and vinegar, and mix well. Let stay for a few hours before serving.

Source: In a Persian Kitchen typed by Leonard Smith From: Lionheart@chase3000.Com Date: 05 Mar 97 Meal-Master Format Recipes (Mailing List) Ä

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