Eggplant New Iberia
Description
This American sauce features Eggplant, Tomatoes, Peeled, Seeded. The flavors come together beautifully. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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And Diced 1 sm Clove Garlic, Minced 3/4 c Chopped Green Onions 1/4 c Chopped Fresh Parsley 5 tb Red Wine Vinegar 3 tb Olive Oil 1 ts Ground Cumin 3/4 ts Tabasco Pepper Sauce 1/2 ts Salt Eggplant is a favorite in Louisiana, where they
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fry it, smother it, devil it,
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bake it and
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stuff it.
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This versatile recipe makes a delicious dip or spread.
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~~Preheat oven to 375oF.
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Trim the ends off the eggplant and cut the eggplant in half lengthwise.
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Place the halves on a greased baking sheet, cut side down.
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Bake for 35 minutes, or until tender, then cool and peel and dice.
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In a large bowl, mix the eggplant, tomatoes, garlic, green onions and parsley.
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In a small bowl, stir together the remaining ingredients.
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Pour the marinade over the vegetables and mix well.
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Cover and let stand for several hours to blend flavors.
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Serve at room temperature
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 61.0kcal
- % Daily Value *
- Total Fat 0.6g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 13.0mg1%
- Total Carbohydrate 13.7g5%
- Dietary Fiber 5.4g22%
- Sugars 8.7g
- Protein 2.8g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
american, baking, blending, eggplant, frying, iberia, microwave, peeled, sauce, seeded, stuffing, title, tomatoes, vegan, vegetables
