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Saturday, September 10, 2011

Fresh Tomato Eggplant Spread

Appetizer #12

Fresh Tomato Eggplant Spread
1 medium eggplant
2 large tomatoes seeded and chopped
1 cup minced zucchini
1/4 cup chopped green onion
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 teaspoon honey
1 clove garlic minced
1 tablespoon minced fresh basil
2 teaspoons minced oregano
1 teaspoon fresh minced thyme
1/8 teaspoon ground black pepper
Melba toast rounds

Preheat oven to 375, poke holes in the surface of the eggplant with a fork. Bake on a cookie sheet for 20-25 minutes, or until tender. Cool completely, peel and mince. Place in a colander and press to release excess water.
Combine the ingredients in a bowl and mix until well combined. Cover and refrigerate for 2 hours to let the flavors soak in.
Serve with Melba toast.

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