eggplant appetizer
yankee, march, 2007

garnish:
1 2 2	T T T	parsley, chopped feta, crumbled walnuts, chopped
the eggplant:
1 -	ea	eggplant balsamic vinegar as req	cut 3-4 slits, 2 in long 1/2 in deep
coat eggplant w/ balsaminc vinegar roast 20 min at 400 deg F scoop flesh out from skin, discard skin chop coarsely, put in mixing bowl
2 1 1 - -	T T T	walnuts, ground minced garlic cider viegar salt to taste pepper to taste	add, mix well
spoon into serving dish top with garnishes serve with triangles of warm pita bread