Friday, February 11, 2011


2 large eggplants
3 Tbs. lemon juice
1/4 cup olive oil
2 garlic cloves, pressed
1 green onion, chopped
5-6 Tbs. chopped parsley
1 Tbs. chopped green pepper (optional)
1 small tomato, diced (optional)
1 roasted red sweet pepper (optional)
Salt and fresh ground pepper

Wash eggplants and dry. Bake in 375 degree oven or cook over an open fire on hot grill or charcoal and cook on all sides until very soft, until the skin looks burned and crusty. This procedure will take about 15 minutes. Peel skin off and immediately squeeze on lemon juice to keep them from turning dark. Rough chop in pieces and mix with the remaining ingredients. Pretty good!! Serve as appetizer with sourdough toasted bread slices or on top of some warm basmati rice….I do have in mind another 100 ways to enjoy this delicacy but for now here are more two!!

I forgot to add that you need to mix in as well the red roasted pepper, do not forget to remove the seeds and stem though.

More serving suggestions

1.Serve cold, sprinkled with 2 Tbs. ground pistachios and finely chopped parsley, drizzled with more olive oil
2.When eggplants are done, allow them to cool. Cut them in half lengthwise and scoop out the inside of the eggplant. Mix the pulp with the original filling ingredients and stuff the empty eggplant shells. Prepare a béarnaise sauce and pour it on the platter. Serve the eggplants on top of sauce