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EGGPLANT
CAVIAR
Wrap a large eggplant in foil and bake in a 350° oven for one hour
or until mushy. Cool slightly.
Cut open with sharp knife and scrape out meat. combine with a skinned,
chopped tomato, grated onion, lots of fresh chopped parsley, lemon juice,
salt, pepper and a drop of olive oil.
Serve as an appetizer with sesame crackers. Or include it as a salad at
a buffet.
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