Name: Savory Eggplant Spread
Yield: About 4 cups
Cuisine: United States
Ingredients: 1 garlic clove, finely minced; 2 medium eggplants; 2 cups finely chopped onions; 3 celery ribs with leaves; 1 teaspoon Worcestershire sauce; 2 tablespoons tomato paste, or more; ¼ teaspoon dried orégano; ½ teaspoon monosodium glutamate; Salt and freshly ground black pepper; 1 small green pepper, cored, seeded and chopped; ¼ teaspoon grated nutmeg, or more; 3 tablespoons peanut oil; Toasted sesame seeds; ¼ teaspoon curry powder, or more

Preparation info

About
4 cups

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

2 medium eggplants
3 tablespoons peanut oil
1 small green pepper, cored, seeded an

Americas
United States
Condiment
New York
Vegan
Spicy

Method

Trim off the ends of the eggplants. Do not peel the eggplants, but cut them into one-inch cubes.
Heat the oil and cook the eggplants, green pepper, celery, onions and garlic with salt and pepper to taste, the nutmeg, curry powder and orégano until the vegetables are tender.
Stir in monosodium glutamate, Worcestershire sauce and tomat

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