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Eggplant Hors D Oeuvre

Make Judge Wapner's Eggplant Hors D Oeuvre at home with Eggplant, Onion, Garlic, Canned Artichokes, and Jar Sliced Mushrooms Mushrooms Sliced. Serves 1. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1
• 1/4
• 1 clove
• 14 oz
• 1/4 lb
• 2
• 1
• 12
• 12
• 2 tbsp
• 1/4 tsp
• 1/4 cup
• 2 oz

Method (preview)

1. 1

   Preheat oven to 350F.

2. 2

   Bake the eggplant for 1 hour.

3. 3

   Peel it then chop it in a food processor.

4. 4

   Dice the onion.

5. 5

   Mash the garlic.

6. 6

   Cut up the artichokes and reserve the juice.

7. 7

   If the mushrooms are fresh -- slice them.

8. 8

   Dice the celery.

9. 9

   Mince the tomato. cut the cocktail onions and olives in half.

10. 10

    Pulse together.

11. 11

    Add the artichoke -- olive oil, oregano, juice, wine vinegar, salt, pepper and capers to the eggplant mixture.

12. 12

    Blend all the ingredients to the consistency of a spread.

13. 13

    Chill and allow to sit for 6-24 hours.

14. 14

    Serve with crackers.