Judge Wapner's Eggplant Hors d Oeuvre
Preheat oven to 350°F.
1 clove garlic
14 ounces canned artichokes
1/4 pound jar sliced mushrooms, or 6 fresh mushrooms, sliced
2 celery ribs
12 cocktail onions
12 pimento green olives
2 tablespoons olive oil
1/4 teaspoon oregano
1/4 cup wine vinegar
salt and pepper to taste
2 ounces capers
Bake the eggplant for 1 hour. Peel it then chop it in a food processor.
Dice the onion.
Mash the garlic.
Cut up the artichokes and reserve the juice.
If the mushrooms are fresh, slice them.
Dice the celery.
Mince the tomato. Cut the cocktail onions and olives in half. Pulse together. Add the artichoke juice, olive oil, oregano, wine vinegar, salt, pepper and capers to the eggplant mixture.
Blend all the ingredients to the consistency of a spread. Chill and allow to sit for 6-24 hours. Serve with crackers.
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