Make your own free website on Tripod.com
Vinete
This is a recipe for an eggplant spread that can be served as an appetizer or as a side dish. I am told it is a Romanian recipe....if you enjoy hummus, then I really think you will enjoy this spread! This is also good if you add finely chopped pimientos or finely chopped (fresh) sweet red bell pepper... or green pepper..... or .... WHATEVER! You can do as much with this recipe as you can with hummus. Have fun, and most of all, ENJOY!!!!!

(Serves 6-8 for appetizers)

1 large eggplant
1 medium onion, finely chopped
¼ cup olive oil
salt to taste
1 teaspoon lemon juice

Wash the eggplant and pat it dry.  Place it on a cookie sheet and broil, turning frequently to keep it from burning, until the eggplant is blackened on all sides and softened, about ten minutes.  When cool enough to handle, peel the eggplant and mash with an old-fashioned potato-masher or wooden spoon.

Mix the chopped onion with a little bit of the olive oil, then stir in the eggplant. Gradually stir in the rest of the olive oil. Add the salt and lemon juice. Refrigerate the mixture 1-2 hours to allow flavors to develop.

Serve at room temperature on crackers or bread slices.

Calories
78
Protein (g)
0.6
Cholesterol (mg)
0
Fat (g)
6.8
Carbs (g)
3.6
Sodium (mg)
75



Calories from:
Fat
78.4%
Carbs
19%
Protein
2%

Back to Desserts & Misc.