Yield
2 cups (serving size: 1/4 cup)

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Pierce eggplants several times with a fork. Place eggplants on a baking sheet, and bake at 400° for 40 minutes or until tender (eggplants should be tender yet firm enough to chop). Cut each eggplant lengthwise into quarters; drain well. Peel eggplant; chop pulp.

Step 3

Combine the chopped eggplant and remaining ingredients in a medium bowl; stir mixture gently.

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