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| EGGPLANT DIP |
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| Written by Asparuh Allmighty | |
| Wednesday, 24 October 2007 | |
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1 eggplant, baked, peeled and cut into cubes 1/2 cup tomato paste 6 italian peppers, baked, peeled, seedless, cut 1/3 cup vegetable or olive oil 1/4 cup wine vinegar or lemon juice 1/2 tsp salt 1/2 tsp black pepper 1 bunch parsley, chopped 4 cloves garlic, chopped Put all ingredients in the blender. Mix at high for 2 min. Serve. |
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| Last Updated ( Wednesday, 24 October 2007 ) |
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