ROASTED EGGPLANT


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A great side-dish, or and ingredient for a great dip, or even stuffing other vegetables!


PREPARATION:
•Oblong Japanese eggplant seem to work best for this recipe, but any eggplant will do.
• On a charcoal barbecue or a gas fired barbecue place the whole eggplants on the grill and roast [Turning occasionally] until the skins are blackened. Remove from the grill and let cool until they can be handled for peeling off the blackened skin. Process in a food processor until coarsely processed. Mix with chopped onions and parsley mixed with extra virgin olive oil and vinegar for a chilled salad.
COOK'S NOTE: To get assistance on roasting fruits and vegetables, go here:Roasting Fruits & Vegetables

Please report any bad links..Thanks, Buzz

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