Spanish Eggplant Spread Tapa

Recipe Type:	Veg.
Difficulty:	Average

Ingredients:

• 1 lb Eggplant (globe or Chinese)
• Spanish Extra-virgin Olive Oil
• 2-3 medium cloves Garlic
• 6 Green Onions (peeled and minced finely)
• 3-4 sprigs Italian (flat leaf) Parsley
• Salt (to taste)
• 2 tsp Vinegar

Cooking Instructions:

• Cut the eggplant into approximately 1/3 inch slices.
• Pour a few tablespoons of extra virgin olive oil in a large frying pan and place on medium heat.
• Once the oil is hot, add eggplant. Fry, stirring often.
• While the eggplant is frying, cut green onions, including the green tops.
• Once the eggplant is tender and browned on all the sides, remove from heat and transfer to a dish to cool.
• Pour 1-2 tbsp of olive oil in the same pan and sauté the green onions and garlic for 3-5 minutes.
• Remove from heat and transfer to a food processor.
• Add vinegar, parsley, and eggplant slices.
• Blend until smooth. Adjust salt to taste.