Recipe Directions
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Ingredients
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1/4 cup onion
1 medium peeled eggplant
olive oil for basting
1/2cup green chilis
1 qt chicken stock
1/4 tsp salt
1/4 tsp pepper
5 roasted garlic cloves
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Directions
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1. Slice eggplant and season with olive oil, salt and pepper, and grill
2. Sauté chopped onion until translucent
3. Add everything else and simmer 1/2 hour
4. Purée and serve
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Yield
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Serves 4
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