Brinjal spread

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0 serving Cooking: 1 hr
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Vegetables

By Food24 November 03 2009
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Ingredients (10)

1.00 aubergine — large
1.00 onion — small, chopped
180.00 ml breadcrumbs — fresh
30.00 ml yoghurt — plain
2.00 garlic — cloves, crushed
100.00 ml fresh parsley — chopped
15.00 ml sherry vinegar — or wine vinegar
20.00 ml lemon juice
100.00 ml fresh chillies — 573
salt
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Method:

Preheat the oven to 180 ºC (350 ºF). Bake the brinjal in the preheated oven for 1 hour. Remove from the oven and cool. Remove the skin and chop the flesh coarsely. Add the remaining ingredients and process in a food processor until smooth. Season if necessary. Leave overnight in the fridge. Serve with slices of toasted garlic bread.
Makes about 500 ml spread.



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