Return to Content

Garlicky Eggplant Appetizer

Garlicky Eggplant Appetizer
0 votes, 0.00 avg. rating (0% score)
by in Mar 2007

Total Time: 10

Yield: about 2 cups

Ingredients:

  • 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

Instructions:

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

Browse Similar Recipes

Yankee Magazine Advertising

Bring New England Home

In this issue: Best of New England

  • 10 Best Maine Lobster Shacks
  • 107 Treats from Chowder to Ice Cream
  • Best Bargains: 35 Summer Savers
  • 120 Fairs, Festivals and Events
Subscribe Today and Save 44%
No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.