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Brinjal spread

Recipe from: 5/11/2000 12:00:00 AM
Ingredients 11
Servings 0


  • 3
    medium aubergines, sliced and sprinkled with salt
  • 45
    olive oil
  • 1
    onion, chopped,
  • 1
    celery stalk, finely chopped
  • 1
    red pepper, diced
  • 4
    cloves garlic, crushed
  • 20
    lemon juice
  • 80
    fresh parsley, finely chopped
  • 30
    fresh oregano, finely chopped
  • 250
    dry breadcrumbs
  • salt and freshly ground black pepper to taste


Leave the brinjal slices to drain in a colander for 30 minutes. Rinse well under cold, running water and pat dry. Heat the olive oil and sauté the brinjal slices, onion, celery and red pepper until tender. Add the garlic, lemon juice and parsley, reduce the heat and sauté for another 20 minutes. Add the breadcrumbs, season to taste and leave to cool. Process until smooth, spoon into small ramekins. Garnish with parsley.


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