Eggplant Hors D'Oeuvre

1. 1

   Cut eggplant lengthwise into halves and make several deep slits, do not pierce the skin.

2. 2

   Insert the garlic slivers into the cuts.

3. 3

   Lightly sprinkle the cut surface with salt and place the halves on baking sheet.

4. 4

   Bake for 1 hour at 350u00b0.

5. 5

   Remove eggplants, cool slightly and invert on paper towels.

6. 6

   As the eggplants finish cooling, squeeze them gently to eliminate any excess liquid.

7. 7

   Scrape the eggplant and garlic out of the skins into a small mixing bowl and mash.

8. 8

   Season to taste with salt and pepper.

9. 9

   Stir in soy sauce, olive oil, chopped tomato and raisins. Refrigerate mixture overnight or for 2 to 3 days.

10. 10

    Just before serving, stir the mixture well.

11. 11

    Add more salt and pepper if needed.

12. 12

    Stir in toasted pine nuts.*

13. 13

    Cut pita bread into small triangles and serve with eggplant.

* Per serving · 4 servings · Values may vary.

No additional tips available.