| Cuisine: French | Type: Spread | Serves: 2 |
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Source:
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Sylvie Lallemand |
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Attributes:
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Comments:
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Serve on small toasts. |
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Serving Suggestions:
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Serve as an hors d'oeuvre or appetizer on toasts. |
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Ingredients:
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1 eggplant for every 2 people 1 tbs. lemon juice 1 tbs. olive oil A few basil leaves Salt & pepper |
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Instructions:
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1. Cook the eggplants in a 400°F oven for 20 minutes until tender (they will wrinkle). Slice in half and take out the meat with a spoon. Combine with other ingredients in a food processor and blend. |
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Related recipes:
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None |
2001-03-10