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Recipe by: esubee
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1 lg Eggplant;(1 1/2 To 1 3/4 Lb)
1 md Onion; Finely Chopped
1 md Tomato; Meaty, Peeled And Finely Chopped
2 lg Cloves Garlic; Minced
1 tb Olive Oil
2 tb Red Wine Vinegar
Salt And Freshly Ground Black Pepper
Fresh Parsley; Chopped For Garnish
Preheat the oven to 375 Degrees F. Pierce the eggplant in several places with a knife and bake, on a baking sheet, until soft, about 50 minutes, turing midway through the baking time. Remove from the oven and cool. Cut the eggplant, lengthwise, in half. Scoop out the pulp and chop until very fine. In a large bowl, combine the pulp with the onion, tomato, garlic, oil, and vinegar. Blend thoroughly and season with the slat and pepper. Cover and refrigerate for several hours. Place in a serving dish and garnish with the parsley. Serve with pita triangles or cocktail rye bread.
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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