Recipe of the Day

Eggplant Appetizer

posted on: Dec 8, 2014

Serves from 6 to 8.

• 1 medium eggplant, about 1 pound
• 2 cloves garlic, crushed
• 3 tablespoons ground almonds
• l medium onion, very finely chopped
• 2 tablespoons finely chopped fresh coriander leaves
• 3 tablespoons lemon juice
• 3 tablespoons olive oil
• 1/2 tablespoons salt
• 1/2 tablespoons pepper
• 1/2 teaspoon cumin
• 12 small black and green olives
• 2 tablespoons olive oil

Place eggplant in oven, then bake in a 350 F preheated oven for 1 hour, remove and allow to cool. Remove the skin and discard then mash pulp in a mixing bowl. Stir in remaining ingredients, except olives and olive oil. Mix well and chill. Spread on a platter, then garnish with black and green olives and sprinkle with olive oil and serve.