| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | French | Side dishes, Snacks | 8 | Servings |
INGREDIENTS
| 2 | lb | Eggplant (about 2 large) |
| 1/2 | lg | Onion — peeled |
| 1 | Clove garlic — peeled | |
| 2 | tb | Olive oil |
| 1 | tb | Red wine vinegar |
| 2 | tb | Lemon juice |
| Salt and freshly ground | ||
| Pepper — to taste | ||
| 1/2 | c | Tomato sauce |
| 3 | tb | Minced fresh basil |
INSTRUCTIONS
1. 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). 2. 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. Makes about 4 cups, 8 servings. Recipe By : The California Culinary Academy From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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