Sandwiches

Butter and other spreads

                                         

Eggplant spread 1. 3-4 medium size eggplants (about 4 pounds) 1 tablespoon chopped fresh parsley leaves 3-4 garlic cloves 2 tablespoon softened butter 4-5 tablespoon vegetable oil 1 teaspoon salt 1/2 teaspoon ground black pepper 1 teaspoon mustard Preheat oven to 320 degrees. Prick each eggplant in several places with a fork of knife. Put unpeeled eggplants in a baking tin. Baking time approximatley 1 1/4 hours. When eggplant is done, let stand until cool enough to handle. Peel cooked eggplants and put it into a mixing bowl. Add all ingredients and beat at medium speed until well mixed (1-2 minutes). Tea sandwiches, canapés Starters, appetizers

Others: Idea: Garnish with tomato slices and put it into the fridge. Next: Main site (index)