Eggplant Spread
from Chef Faz Poursohi - Faz's Restaurants
in San Francisco
Serves 6-8
Ingredients:
2 large eggplants
1 large yellow onion, finely chopped
salt and black pepper to taste
3 tsp. chopped garlic
1/4c. chopped walnuts
1 tsp. turmeric
4 oz. olive oil or butter
1/2 c. plain, non-fat yogurt or sour cream
2 tsp. dried mint
1 bunch fresh mint
wheat pita bread
Procedure:
1. Place whole eggplant in preheated 350 degree oven for 45 minutes
or until soft. Remove from oven, peel off skin and remove stem and
chop finely.
2. Saute onion and garlic in olive oil until brown. Add turmeric and
then add eggplant. Let simmer for ten minutes. Add dried mint and
sour cream or yogurt and salt and pepper to taste and remove from
heat.
3. Garnish with walnuts and fresh mint.
4. Serve with baked wheat pita bread. Bake pita bread in oven at 350
for 10 minutes and cut into quarters.
