Name: Egg Plant Spread
Yield: Yield: About 4 cups.
Ingredients: salt and freshly ground black pepper to taste; 1 tomato, quartered; ½ stalk celery, cut in chunks; 1 green bell pepper, seeded and cut in chunks; 1 Tbsp vinegar or lemon juice; 1 Tbsp extra-virgin olive oil; 2 eggplants (about 1¼ lb); 2 cloves garlic; 1 medium onion or 6 green onions (scallions); ½ tsp sugar

Preparation info

Yield: About
4 cups
.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

Ingredients

2 eggplants (about 1¼ lb)
1 medium onion or 6 g

Method

Cut eggplants in half lengthwise and place cut side down on broiling rack. Preheat broiler. Broil eggplant about 4 inches from heat for 15 minutes. Do not turn. (This gives eggplant a charred flavor.) Let cool.

Steel Blade: Process onion with garlic until minced, 6 to 8 seconds. Add green pepper and celery and process with 2 or 3 quick on/off pulses, until coarsely chopped. Remov

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Egg Plant Spread

Ingredients

Method

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