| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
4 |
Servings |
INGREDIENTS
| 2 |
md |
Eggplants; Peeled |
| 1/4 |
c |
Olive Oil |
| 1 |
ts |
Salt |
|
|
Freshly Ground Black Pepper |
| 1 |
tb |
Sesame Oil |
| 1 |
ts |
Garlic; Minced |
| 1 |
tb |
Ginger; Peeled And Grated |
| 1 |
tb |
Tahini |
| 2 |
tb |
Tamari Soy Sauce |
| 2 |
c |
Mashed Potatoes |
| 1 |
|
Recipe Frizzled Leeks-For Presentation; Optional |
INSTRUCTIONS
1. Preheat oven to 400.
2. Cut the eggplants in half lengthwise, then slice each half lengthwise
into thirds. Keep the slices together. Slice across the halves at 1/2-inch
intervals. With wide spatula transfer the cut eggplant to a lightly oiled
roasting pan. Drizzle evenly with 3 Tablespoons of the olive oil and season
with salt and pepper. Cover with foil and roast in the oven for 45 minutes.
The cooked eggplant should be very tender and soft to the touch. Puree in a
food processor until smooth.
3. In a medium saute pan, heat the remaining olive oil and the sesame oil
over a low flame. Add the garlic and ginger and cook for 3 to 4 minutes.
Add the eggplant puree, tahini, and soy sauce; cook for 10 minutes longer.
Stir in the warm mashed potatoes and heat thoroughly. Ad pepper and serve
piping hot.
suechef@sover.net
Recipe by: Union Square Cafe Cookbook. P. 236
Posted to MC-Recipe Digest by Sue <suechef@sover.net> on May 14, 1998
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