Brinjal spread

Name: Brinjal spread
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: 3.00 aubergine sliced, salted; 45.00 ml fresh chillies 573; 1.00 onion chopped; 1.00 celery stalks finely chopped; 1.00 red pepper diced; 4.00 garlic cloves, crushed; 20.00 ml lemon juice; 80.00 ml fresh parsley finely chopped; 30.00 ml fresh oregano finely chopped; 250.00 ml breadcrumbs dry; salt and freshly ground black pepper to taste

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Vegetables

By Food24 November 03 2009

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Ingredients (11)

3.00	aubergine — sliced, salted
45.00 ml	fresh chillies — 573
1.00	onion — chopped
1.00	celery stalks — finely chopped
1.00	red pepper — diced
4.00	garlic — cloves, crushed
20.00 ml	lemon juice
80.00 ml	fresh parsley — finely chopped
30.00 ml	fresh oregano — finely chopped
250.00 ml	breadcrumbs — dry
	salt and freshly ground black pepper — to taste

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Method:

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.