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Garlicky Eggplant Appetizer

by in Mar 2007
Garlicky Eggplant Appetizer
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Total Time: 10

Yield: about 2 cups

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  • 1 whole medium-size eggplant
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons ground walnuts
  • 1 tablespoon olive oil
  • Kosher or sea salt and freshly ground black pepper, to taste
  • 1 tablespoon cider vinegar
  • 1 tablespoon chopped garlic
  • Garnishes: 1 tablespoon chopped fresh parsley; 2 tablespoons crumbled feta cheese; chopped walnuts


Cut three or four slits (about 2 inches long, 1/2 inch deep) into eggplant, coat with balsamic vinegar, and grill (or roast in 400° oven about 20 minutes) until eggplant collapses. Scoop flesh from eggplant, discard skin, and roughly chop the flesh. Place in a medium-size mixing bowl. Add ground walnuts, olive oil, salt and pepper, vinegar, and garlic; mix well and check seasoning. Spoon into a serving dish and top with parsley, feta, and chopped walnuts. Serve with warm pita bread.
Updated Monday, February 12th, 2007

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