| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Caprial1 |
4 |
servings |
INGREDIENTS
| 1 |
lg |
Eggplant; halved lengthwise |
| 1 |
tb |
Olive oil |
|
|
Salt |
|
|
Freshly ground black pepper |
| 1 |
ts |
Freshly squeezed lemon juice |
| 1/2 |
c |
Pine nuts; toasted |
| 1 |
tb |
Chopped fresh basil |
| 1/4 |
c |
Chopped fresh tomatoes |
| 1/2 |
ts |
Ground cayenne pepper |
| 1/2 |
c |
Extra virgin olive oil |
INSTRUCTIONS
Preheat the oven to 425 degrees. Using a sharp knife, score the flesh of
the eggplant in a grid pattern, being careful not to cut through the skin.
Drizzle the eggplant flesh with the olive oil and season with salt and
pepper. Set the eggplant flesh down on a lightly oiled baking sheet and
roast in the oven until tender, about 45 minutes. Remove from the oven and
let cool.
Using a large spoon, scoop the eggplant flesh out of the skin and place it
in the bowl of a food processor fitted with the metal blade. Add the lemon
juice, pine nuts, basil, tomatoes, and cayenne pepper and process until
smooth. With the machine running, slowly drizzle the extra virgin olive oil
through the feeder tube and process until the mixture is thick. Season with
salt and pepper. Serve at room temperature.
Converted by MC_Buster.
Per serving: 398 Calories (kcal); 39g Total Fat; (85% calories from fat);
5g Protein; 10g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0
Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit;
7 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Plan ahead — It wasn’t raining when Noah built the ark.”