Tip: Read directions completely before preparing.
Ingredients:
1 large eggplant
1 tablespoon fresh squeezed lemon juice
3-4 cloves garlic, finely minced
1/2 cup extra virgin olive oil
1/2 cup Italian parsley, finely chopped
1 tablespoon fresh squeezed lemon juice
3-4 cloves garlic, finely minced
1/2 cup extra virgin olive oil
1/2 cup Italian parsley, finely chopped
1 small jalapeno, seeds and stem removed, finely minced
1 teaspoon salt
1 teaspoon salt
1/4 teaspoon fresh ground pepper
Directions:
Preheat the oven to 400 degrees F.
Prick the eggplant all over with a fork and place on a baking sheet. Roast for 30 to 40 minutes until soft.
Prick the eggplant all over with a fork and place on a baking sheet. Roast for 30 to 40 minutes until soft.
Remove from the oven and place the eggplant on paper towels to drain and cool.
When the eggplant is cool enough to handle, peel the flesh off the eggplant and place onto a cutting board. Cut off the ends and discard with the skin.
Finely chop the eggplant and place in a mixing bowl.
Add the garlic and lemon juice and mash together with the back of a fork.
Slowly add the olive oil, stirring continuously with a fork to combine. Stir in the parsley, jalapeno, salt and pepper. Enjoy!
Makes: 1 1/2 - 2 cups
Tip: Great with blue corn tortilla chips! Spread on blue corn chips, lay a grilled shrimp on it and devour!
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