Recipe by SilentCricket
Just in case you're looking for a different way to fix eggplant, this looked quite tasty. (Prep time includes time spread needs to chill)
Top Review by spatchcock
Oh my, Martha, if you haven't made this yet, you should!! I didn't have any V8, so I used diced tomato juice and added cumin/cayenne pepper/chili powder until it tasted about right. I also added, I think, about 4 more cloves of garlic (so about 5). (need the embarrassed emoticon here--I'm a garlic hedonist!) Also, I forgot to peel the eggplant until it was diced (whoops!!) so I just left it. After it had cooked for awhile in the pan it was fine when I put it in the food processor--the skin wasn't tough any longer!! Thank you for posting this excellent recipe. Also, I toasted my pita bread wedges in the oven with Pam at 450 degrees before serving it.
- 1⁄4 cup olive oil
- 1 medium eggplant, peeled and coarsely chopped
- 1⁄2 cup chopped onion
- 1 garlic clove, minced
- 3⁄4 cup vegetable juice (like V8)
- 1⁄2 cup toasted chopped pine nuts
- 2 tablespoons chopped fresh parsley
- 2 teaspoons soy sauce
- 1 teaspoon sugar
- 1⁄8 teaspoon pepper
- pita bread, wedges
Directions See How It's Made
- In skillet, over medium heat, in hot oil, cook eggplant, onion, and garlic about 15 minutes or until eggplant is tender, stirring often.
- In covered blender or food processor, blend eggplant mixture till smooth.
- In medium bowl, combine eggplant mixture, vegetable juice, pine nuts, parsley, soy sauce, sugar and pepper.
- Stir until thoroughly mixed.
- Cover; chill until serving time, at least 2 hours.
- Serve with pita bread wedges.