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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Eggplant Spread Recipe

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This recipe for Eggplant Spread is from DUPREE FAMILY FAVORITES COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large eggplant (or several small Japanese eggplants)
olive oil
2-3 cloves of garlic; minced
1 cup celery
1 green bellpepper; seeded and chopped
2 jalapeños (fresh)
8 oz. can tomato sauce
1/4 tsp. cayenne
1 Tbsp. cumin (whole seed)
1/4 cup red wine vinegar
1/2 cup cilantro
Directions:
Directions:
Slice eggplant 3/4" thick. Brush with olive oil and place in lightly oiled pan. Bake until tender at 350º-about 10 to 15 min. Cool; cut into cubes (small).
Saute garlic, celery and peppers until lightly cooked. Stir in remaining ingredients- except cilantro. Simmer, covered for 15 min., then uncover and simmer for 20 min., stirring occasionally. Chill. Add chopped cilantro just before serving. Serve with thinly sliced baguette.

 

 

 

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