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| Chef Don's Kitchen Recipe
File |
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| RECIPE NAME: |
Eggplant Relish |
Original Date: |
| DIRECTORY: |
Chutney, Relish, Pickles, Salsa |
2/22/96 |
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Revision Date: |
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3/9/96 |
| Sensitivity: |
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Ingredients |
5 ¼ cups |
10 ½ cups |
Specs |
| eggplant pulp |
30 oz |
120 oz |
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| roasted red bell peppers |
8 oz |
32 oz |
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| cilantro, chopped |
¼ cup |
1 cup |
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| cumin, ground |
1 TBSP |
¼ cup |
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| olive oil |
1 cup |
4 cup |
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| garlic, chopped |
2 TBSP |
½ cup |
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| Italian parsley, chopped |
¼ cup |
1 cup |
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| lemon juice |
2 TBSP |
½ cup |
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| salt mix 3:1 |
2 tsp |
3 TBSP |
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| pepper, ground |
1 tsp |
4 tsp |
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Coarsely chop eggplant pulp and roasted peppers together.
Add other ingredients and mix thoroughly.
Place in a clean container. Label, date, initial and refrigerate.
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