Recipes from around the world – Volume 2 - 2x2successteam.com

1 lg eggplant,(1 1/2 to 1 3/4
-lb)
1 md onion,finely chopped
Recipes from around the world – Volume 2
1 md tomato,meaty, peeled and
-finely
2 lg cloves garlic,minced
1 T olive oil
2 T red wine vinegar
1 salt and,Freshly Ground
-black peppe,r
1 fresh parsley,chopped for
-garnish
Preheat the oven to 375 Degrees F. Pierce the eggplant in several
places with a knife and bake, on a baking sheet, until soft, about 50
minutes, turing midway through the baking time. Remove from the oven and cool. Cut the eggplant,
lengthwise, in half. Scoop out the pulp and chop until very fine. In a large bowl, combine the pulp with
the onion, tomato, garlic, oil, and vinegar. Blend thoroughly and season with the slat and pepper. Cover
and refrigerate for several hours. Place in a serving dish and garnish with the parsley. Serve with
pita triangles or cocktail rye bread.
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