Ingredients:
- 1 large eggplant
- 1 large tomato, peeled and chopped
- 1 garlic clove, crushed
- 1/2 cup finely chopped onion
- 1 Tbsp. chopped fresh parsley
- 1 Tbsp. olive oil
- 1 tsp. dried whole marjoram
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 6 small tomatoes, cored
- Lettuce leaves
- 18 pitted ripe black olives
Ingredients:
Pierce eggplant with a fork several times, and bake at 350 degrees for 1 hour. Let cool to touch; peel and chop eggplant into 1/2 inch cubes. Add chopped tomato and next 8 ingredients, stirring well. Chill. Cut each tomato into 4 wedges, cutting only halfway through tomato. Gently spread wedges, and place a spoonful of eggplant mixture into tomatoes. Place on lettuce leaves and garnish with olives.
By Robin
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