Ingredients
- 1 lg. (1-1/2 to 1-3/4 lb.) eggplant
- 1 md. onion
- finely chopped
- 1 md. meaty tomato
- peeled and finely diced
- 2 cloves garlic
- minced
- 1 tbsp. olive oil
- 2 tbsp. red wine vinegar
- Salt
- Black pepper
- freshly ground
- Fresh parsley
- chopped
- for garnish
Instructions
- Preheat oven to 375F.
- Pierce the eggplant in several places with a knife and bake on a baking sheet until soft, approximately 50 minutes, turning midway through.
- Remove from the oven and cool.
- Cut the eggplant lengthwise in half.
- Scoop out the pulp and finely chop.
- In a large bowl combine the pulp with the onion, tomato, garlic, oil and vinegar.
- Mix thoroughly and season with salt and pepper.
- Cover and refrigerate for several hours.
- Place in a serving dish and garnish with parsley.
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