Eggplant/Peppers Veggie Spread
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Ingredients (use vegan versions):
- 2 medium eggplants
- 6 green papers
- 4-6 gloves of garlic / or more if desired
- parsely as much as you like - more is better
- salt to taste
- olive oil / or you can use canola oil as well
Directions:
Bake the eggplants and peppers in the oven or over BBQ. Put
in a paper bag to cool, so the skin will come off more
easily. Peel the garlic. Process the ingredients in a food
processor or a blender. Enjoy the spred over toast.
If you like you can try adding 1 tomato to be processed with
the other ingredients.
Serves: 6
Preparation time: 30 minutes
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