Eggplant and Pine Nut Appetizer

Source: Brenda Lee Olsen, GFCF Recipes, yahoo groups

Ingredients:

1 medium eggplant

3/4 cup olive oil

10 cherry tomatoes

1 clove garlic, minced

2 Tbsp finely chopped onion

1/2 cup pine nuts

Sea Salt and freshly ground pepper to taste

1/4 cup finely chopped parsley

Lemon wedges

Instructions:

1.    Trim off and discard the end slices of the eggplant.

2.    Cut into one-quarter inch thick slices.

3.    Heat some of the oil in a heavy saucepan and cook eggplant until golden brown on both sides, adding more oil as necessary.

4.    Drain browned slices on paper towels.

5.   Chop cooked eggplant and place into a bowl. 

6.   Chop tomatoes and add to the eggplant.

7.   Add garlic, onion, and pine nuts.

8.   Season with salt and pepper.

9.   Chill.

10. Serve on gluten free bread or crackers sprinkled with chopped parsley, and lemon wedges if desired.

Yields six servings.