Eggplant Spread for Tapas

3 tablespoonsolive oil
4 clovesgarlic, chopped
1 poundyoung eggplant, rough chopped
1 bunchgreen onions, trimmed and sliced
2 teaspoonsvinegar
2 tablespoonsparsley
Salt and pepper to taste
Toast points or pita chips


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.

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