This is a favorite of Russian and Near Eastern people.
Ingredients:
1 medium eggplant
Salt and pepper to taste
1/4 cup grated onion
2 cloves garlic, crushed
1 T. lemon juice
1 t. ground cardamom
1/2 ground fennel
Olive oil
V.S.P. Rinse and dry whole eggplant. Place it on a dry pan in a 350 degree oven and bake about 45 minutes. Test with a cake tester and remove from oven when soft. Skin the eggplant, mash the pulp and add the seasonings to taste. Stir in 3 or 4 T. of olive oil. Chill and serve as a spread on dark toast or pumpernickel. Garnish the serving dish with black olives.
No comments:
Post a Comment