| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Eggplant, approximately 3 lbs. |
| 2 |
tb |
Olive Oil |
|
|
Salt And Freshly Ground Black Pepper |
| 2 |
tb |
Roasted Garlic, to taste |
| 2 |
tb |
Sherry Vinegar, (or to taste) |
| 1 1/2 |
c |
Loosely Packed Basil Leaves, chopped |
INSTRUCTIONS
Cut the eggplant into 1-inch slices, brush one side lightly with olive oil
and sprinkle with salt and pepper. Roast in a preheated 400 degree oven
until brown, approximately 20 minutes. When cool, scoop the flesh from the
skin and process with remaining ingredients until smooth. Correct
seasoning.
Can be stored refrigerated for up to one week.
Yield: 2 cups
Recipe by: JOHN ASH SHOW #JA9773
Posted to MC-Recipe Digest V1 #488 by Bill Spalding <billspa@icanect.net>
on Feb 28, 1997.
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