eggplant appetizer

An Eggplant Appetizer From Betty's Cook Nook
Olive (I love) This Dish

With over 100 Betty’s Cook Nook recipes under my foodie belt I was surprised that this is the first dish that calls for eggplant. I was also surprised that there’s a pretty healthy debate over whether eggplant is a fruit or a vegetable.

Mom loved squash, cucumber and pretty much anything fresh so without doubt eggplant is a welcomed guest at our family’s table.

My favorite part of this chunky tapenade style dish is the eggplant’s sidekick – the olive; it packs a lotta salty love that just warms the belly. Served on a chip or on the side, this savory dish gives your tongue one tasty ride.

Foodie Tips ~

  When I first read this recipe I was surprised to learn it was served cold. Try it cold and hot. Cold is great for summer chillin’ and hot is great for cooler months (my preference) … plus you can shave off the time for it to chill several hours. 1 … 2 … get in my belly!

  I had never heard of a “salad olive” before and gave up researching its origin – I think it’s basically the same thing as a green pimiento-stuffed olive. While this calls for whole salad olives, I could only find sliced salad olives at my HEB, so that’s what I used and I liked it. Want to learn more about olives? Take a spin at my well-respected foodie friends’ website at Zingerman’s.

  I don’t think you have to eat this app solo – experiment with it and find your “flavorite” ways to enjoy it. I ate spoonfuls of mine on a grilled chicken breast atop some pasta and found it made a tasty, chunky red sauce that really brightened up the dish.

An Eggplant Appetizer From Betty's Cook Nook

i. ingredients

1 medium | eggplant, peeled and diced
½ cup | green pepper, chopped
medium | onion, chopped
¾ cup | sliced mushrooms (go fresh)
2 cloves | garlic, crushed
¼ cup | extra virgin olive oil
1 can | tomato paste
¼ cup | water
2 tablespoons | wine vinegar
6-7 ounces | stuffed salad olives
1 ½ teaspoon | sugar
½ teaspoon | oregano
½ teaspoon | sugar
1 teaspoon | salt
⅛ teaspoon | fresh cracked black pepper

ii. what to do

1. Put the first six ingredients into a skillet. Cover. Cook gently, stirring occasionally.

What's That Cooking? Love!

2. Then add the remaining eight ingredients from above. Cover and cook 30 minutes.

3. Chill several hours (if you choose) then serve.

Feeds about 4-6 or more, depending on how you serve.

Here’s a scan of my Mom Betty’s original recipe!

An Eggplant Appetizer Recipe From Betty's Cook Nook

Cold Or Hot This Eggplant Appetizer Rocks

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