Eggplant and Tomato Stew

1. 1

   Roast the eggplant in a preheated 400 degree F. oven until soft, about 45 minutes.

2. 2

   Remove all the meat from the eggplant.

3. 3

   In a large saute pan, heat oil, and saute onions and garlic.

4. 4

   Add the eggplant.

5. 5

   Add all other ingredients, except the parsley.

6. 6

   Remove from the heat and place in a food processor.

7. 7

   Pulse until it becomes creamy.

8. 8

   Serve at room temperature, garnished with parsley and served with crispy lavash crackers as a starter.

* Per serving · 4 servings · Values may vary.

No additional tips available.