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  • Camas Davis
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  • Ben Ford
  • Michael Garaghty
  • Joe Gilbert
  • Paul Kahan
  • Shellie Kark
  • Hubert Keller
  • Heather Mitchell
  • CHEFS Mix
  • Diane Morgan
  • Cooking Club of America
  • Jacques Pepin
  • Barton Seaver
  • Curtis Stone
  • Michael Symon
  • Laurent Tourondel
  • Ming Tsai
  • Marc Vetri
  • Ro (Rosanne) Zinniger

Ingredients

3 tablespoons	olive oil olive oil Options Extravagonzo Infused Olive Oil Price: $19.99
4 cloves	garlic, chopped
1 pound	young eggplant, rough chopped
1 bunch	green onions, trimmed and sliced
2 teaspoons	vinegar
2 tablespoons	parsley
	Salt and pepper to taste salt Options RSVP Marble Dual Bin Salt Keeper Price: $24.95 Berard Olive Wood Salt Keeper Price: $49.95 Olde Thompson Acrylic Salt & Pepper Millls & Shaker Set, Himalayan Pink Salt Price: $34.95 Alaea Hawaiian Sea Salt Price: $9.95 View More
	Toast points or pita chips

Cooking Instructions

In a large sauté pan, heat olive over medium heat. Add garlic and eggplant, and cook until soft and beginning to brown, about 8 minutes.

Add green onion and sauté 2 to 3 more minutes. Remove from heat.

Add vinegar, parsley, salt and pepper. Stir to combine.

Scrape eggplant mixture into a food processor and puree until smooth.

Serve with toast points or pita chips.

Equipment List

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