Eggplant (aubergine) Spread

Total Time: 2 hrs 15 mins Preparation Time: 2 hrs Cook Time: 15 mins

Ingredients

• 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

Recipe

• 1 in skillet, over medium heat, in hot oil, cook eggplant, onion, and garlic about 15 minutes or until eggplant is tender, stirring often.
• 2 in covered blender or food processor, blend eggplant mixture till smooth.
• 3 in medium bowl, combine eggplant mixture, vegetable juice, pine nuts, parsley, soy sauce, sugar and pepper.
• 4 stir until thoroughly mixed.
• 5 cover; chill until serving time, at least 2 hours.
• 6 serve with pita bread wedges.