eggplant appetizer
(1 rating)
To magically remove the bitterness from eggplant and greatly improve the texture, soak it in milk overnight. Once the slices of eggplant have taken a long, luxurious, milky bath, they are tenderized and primed for frying. This is a great party fare. It's easy to make and can be prepared ahead of time. The only problem is there are never any leftovers---it's so good.
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(1 rating)
yield
4 to 8 Servings
prep time
15 Min
cook time
30 Min
method
Stove Top
Ingredients For eggplant appetizer
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1/4 colive oil
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`1 mdonion, chopped
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4 clovegarlic, minced
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1 mdeggplant, peeled and chopped
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2 mdgreen peppers, seeded and chopped
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1 cchopped celery
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1 can(8 oz) pitted black olives, drained and chopped
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1 cchopped mushrooms
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1 can(8 oz) tomato sauce
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1 mdtomato, chopped
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2 Tbspwine vinegar
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1/4 clight brown sugar
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1/4 tspbasil, crushed
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salt and pepper to taste
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italian bread, cut into thick slices of cubes
How To Make eggplant appetizer
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1Heat olive oil in large skillet. Add onion and garlic; saute until tender. Add eggplant, green pepper and celery. Cook covered, stirring occasionally, for about 15 minutes.
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2Add olives, mushrooms, tomato, and tomato sauce; mix thoroughly. Add vinegar, brown sugar and basil; simme4 uncovered until all ingredients are tender, about 15 minutes. Season with salt and pepper to taste
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3Serve at room temperature with Italian breads, or refrigerate until needed. This also can be served warm as a vegetable dish.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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