Monday, August 15, 2005


Originally uploaded by mickeynick.
My friend Farzad taught me this wonderful way to prepare eggplant. Serve it as an appetizer with some kalamata olives, cut up wedges of pita bread, and a big block of feta cheese.

Yummy Eggplant Dip

1 medium eggplant
3 cloves garlic, chopped
bunch basil or parsley, chopped
olive oil
balsamic vinegar
salt and pepper

Rub the eggplant with a light coating of olive oilk and poke it several times with a fork. Roast over a slow fire until the skin is blackened and the flesh is soft. Remove from the fire and cool. Cut the eggplant in half lengthwise and scoop the flesh out onto a cutting board. Chop the flesh into a fine dice. In a small mixing bowl, mix the eggplant, garlic, about 2-3 tablespoons olive oil, chopped basil or parsley, a splash of balsamic vinegar, and salt and pepper to taste. Serve with pita wedges.

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