HORS D’OEUVRE PLATTER

HORS D'OEUVRE PLATTER Caponata Babaganoush and hummus spreads served with grilled pita triangles. Kalamata olives, capers and Pickled Roasted Yellow Peppers serve as accompaniments. Garnish it all with chopped fresh parsley, serve and listen to the raves! Serves 6 Recipe for Caponata Babaganoush on this site: http://chefdavies-tight.com/2015/07/08/caponata-babaganoush/ Recipe for Pickled Roasted Yellow Peppers on this … Continue reading HORS D’OEUVRE PLATTER

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CAPONATA BABAGANOUSH

CAPONATA BABAGANOUSH Roasted eggplant combined with a mushroom, red wine and garlic reduction. Finished with toasted sesame seed, tomato and Gia Russa Balsamic glaze! Served with grilled pita bread and/or sliced French baguette and sides of capers and/or chopped Kalamata olive! Makes 3-1/2 cups Preheat oven to 400 degrees 3 ripe eggplant; cut off top, … Continue reading CAPONATA BABAGANOUSH