Eggplant Appetizer the Editors of Publications International, Ltd.
Makes about 8 servings
|1||medium eggplant (about 1 pound)|
|1/4||pound lean ground beef|
|1/4||cup finely chopped onion|
|1||large clove garlic, minced|
|1||large tomato, chopped|
|1||small green bell pepper, finely chopped|
|1/4||cup diced green olives|
|2||tablespoons olive oil|
|1||teaspoon white wine vinegar|
|1||tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves|
|Salt and black pepper|
- Preheat oven to 350°F. Pierce eggplant with fork; place in shallow baking pan. Bake 1 hour or until skin is wrinkled and eggplant is soft. Set aside until cool enough to handle.
- Meanwhile, brown ground beef in medium skillet. Drain. Add onion and garlic; cook until tender.
- Peel eggplant; cut into small cubes. Combine eggplant, ground beef mixture, tomato, green bell pepper and olives in medium bowl. Whisk together oil, vinegar and oregano in small bowl. Add to eggplant mixture; mix lightly. Season with salt and pepper to taste.
- Serve with toasted pita wedges as an appetizer or serve on lettuce leaves as a first course.
Check out more recipes for Vegetables