1 1/2 cups warm water (110 degrees F/45 degrees C)
2 1/2 pounds large artichoke, sliced
4 cloves garlic, chopped
1 (8 ounce) jar roasted eggplant, drained
2 tablespoons butter
3/4 cup water
1/2 cup olive oil
1/4 cup salt
1 teaspoon deli-seasoning salt
1/4 teaspoon dried basil
1 1/2 teaspoons dried oregano
1/2 cup pitted fresh mint leaves
10 fresh basil leaves, finely chopped
Wash the cup and varnish the pots. Warm water in a saucepan over medium heat. Add eggplant and saute for 5 to 7 minutes, or until tender. Stir in butter and salt and cook for an additional 1 to 2 minutes.
Fill the mixture with more water if necessary. Place in a shallow dish, cover and refrigerate for 1 hour. Remove the water, cover and refrigerate until serving. Before
Great recipe and very easy to make. I'm liking this new chili craze where I find new origins for the old favorites. TBH, I should have added more guar gum, the **** was too little and it tasted ****ish. It was worth eating though. Thank you.
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