Jack & Jill Grocery Recipes
https://watfordjackandjill.com/Recipes/Detail/561/Eggplant_Spread
Eggplant Spread
Serve on melba toast
Yield: 3 cups
Ingredients
| 1 | large eggplant (2 lbs.) | ||
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| 1 | cup | chopped onion | |
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| 1/3 | cup | chopped celery | |
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| 1/3 | cup | chopped green pepper | |
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| 2 | cloves | garlic, finely chopped | |
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| 1/4 | cup | olive oil or vegetable oil | |
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| 2 | medium tomatoes, peeled and chopped | ||
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| 1 | teaspoon | Accent flavor enhancer | |
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| 1 | teaspoon | salt | |
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| 1/4 | teaspoon | ground black pepper | |
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| 2 | tablespoons | lemon juice | |
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| 1 | loaf | (8 oz.) party rye bread | |
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Directions:
Preheat oven to 425 F. Bake eggplant on rack in the center of oven 1 hour, until soft.
In large saucepan over low heat, saute onions, celery, green pepper and garlic in oil for 10 minutes. Remove skin from cooled baked eggplant and finely chop the pulp. Add chopped pulp to the onion mixture and stir in tomatoes, Accent, salt and pepper. Bring mixture to a boil, stirring constantly, reduce heat, cover and simmer 1 hour.
Remove cover and cook 30 minutes longer, stirring occasionally. Stir in lemon juice. Refrigerate 3 hours.
Serve chilled with party rye bread.
Please note that some ingredients and brands may not be available in every store.
Jack & Jill Grocery Recipes
https://watfordjackandjill.com/Recipes/Detail/561/Eggplant_Spread
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