Eggplant New Iberia
1 medium eggplant
Preheat oven to 375 F.
2 medium tomatoes, peeled, seeded and diced
1 small clove garlic, minced
3/4 cup chopped green onions
1/4 cup chopped fresh parsley
5 tablespoons red wine vinegar
3 tablespoons olive oil
1 tablespoon ground cumin
3/4 teaspoon tabasco pepper sauce
1/2 teaspoon salt
Trim the ends off the eggplant and cut the eggplant in half lengthwise. Place the halves on a greased baking sheet, cut side down. Bake for 35 minutes, or until tender, then cool and peel and dice. In a large bowl, mix the eggplant, tomatoes, garlic, green onions and parsley.
In a small bowl, stir together the remaining ingredients. Pour the marinade over the vegetables and mix well. Cover and let stand for several hours to blend flavors.
Serve at room temperature. Makes 1 quart. Note: To microwave the eggplant instead of baking it, place the halves cut side down on a greased microwave-safe dish. Cook on high 5 to 6 minutes, or until tender.
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