Eggplant (Aubergine) New Iberia

Total Time
4hrs 30mins
Prep 30 mins
Cook 4 hrs

This is a nice way to prepare eggplant, Louisiana-style, as a sort of salad substitute. I obtained the recipe a good while back in a promotional clipping from the McIlhenny Company (producers of Tabasco Pepper Sauce). You can also process this vegetable blend into a dip or spread if you wish. Enjoy.

Ingredients Nutrition

Directions

  1. Trim and discard the ends of the eggplant and cut it in half, lengthwise. Place each half cut-side down on a baking sheet which has been greased with the canola oil.
  2. Bake for 35 minutes in a pre-heated 375-degree F. oven, then remove from the oven. Cool, peel, and dice the eggplant.
  3. In a large salad-mixing bowl, blend the eggplant, tomatoes, garlic, green onions and parsley. Set aside.
  4. In a small bowl, blend the vinegar, olive oil, cumin, and Tabasco. Pour this over the vegetable blend and stir in in carefully.
  5. Cover with cling wrap and allow the dish to marinate for at least 4 hours. If you do this in the refrigerator, allow the dish to return to room temperature prior to serving.

Reviews

(1)
Most Helpful

This was a VERY TASTY eggplant dish! I think it would be great over lettuce or with fish. Freddy Cat says hi!

Engrossed December 02, 2007

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