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Appetizers |
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INGREDIENTS:
2 pounds eggplant about 2 large
1/2 large onion peeled
1 clove garlic peeled
2 tablespoon olive oil
1 tablespoon red wine vinegar
2 tablespoon lemon juice
salt and freshly ground pepper to taste
1/2 cup tomato sauce
3 tablespoon minced fresh basil
8 slices French bread toasted
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DIRECTIONS:
Preheat oven to 350 degrees F. With a small, sharp knife, cut a
half-dozen slits in skin of each eggplant to allow steam to
escape.
Place eggplants on a baking sheet. Bake until very soft (about 1
hour).
When cool enough to handle, peel eggplants and place pulp in a
food processor or blender with onion and garlic.
Blend until smooth. Add oil, vinegar, and lemon juice, and pulse
to blend. Transfer mixture to a bowl. Season with salt and pepper.
Stir in tomato sauce and basil.
The spread can be made up to 2 days ahead without the basil.
Refrigerate, but serve at room temperature; just before serving,
mince basil and stir in; taste and adjust seasonings, if
necessary.
Servings: 8
Note: For an intriguingly smoky flavor, cook eggplant over
charcoal, turning often, until flesh is soft and skin is
blackened. |
