Ingredients :
- 2 eggplants
- 2 tbsp paprika
- 1 tsp cumin
- 4 sprigs parsley, chopped
- 1/2 onion chopped
- 1 tomato diced
- 1 bellpepper diced
- 4 cloves garlic finely chopped
- 4 oz olive oil
- 1 oz red wine vinegar
Method :
- Rub whole eggplants with olive oil and salt. Bake at 350 for 30 to 45 min
- Let them cool then scrape the meat from the skin and chop it
- Saute onions and garlic til golden brown
- Combine eggplant, paprika, cumin, pepper, parsley and salt. Stir for 7 to 10 min
- Add vinegar and mix
- Refrigerate until cold and seve
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