| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 2 |
|
1-1/2 pound eggplants |
| 1 |
md |
Onion; minced |
| 1 |
|
Garlic clove; mined |
| 2 |
tb |
Minced fresh flat-leafed parsley leaves, plus parsley sprigs for garnish |
| 1 |
ts |
Minced fresh thyme leaves |
| 2 |
ts |
Minced fresh basil leaves |
| 3 |
tb |
Extra-virgin olive oil |
| 2 |
tb |
Red wine vinegar |
| 2 |
tb |
Drained bottled capers; chopped fine |
|
|
Pita loaves; cut into wedges |
INSTRUCTIONS
Pierce the eggplants in several places with a fork and place them on a rack
of a broiler pan under a preheated broiler about 6 inches from the heat,
tuning them, for 30 to 35 minutes, or until they are soft. Let the
eggplants cool until they can be handled, halve them, and discard as many
seeds as possible. Scrape the flesh away from the skin and squeeze the
eggplant gently between paper towels to remove as much excess liquid as
possible. In a bowl mash the eggplant coarsely, stir in the onion, the
garlic, the minced herbs, the oil, the vinegar, the capers, and salt and
pepper to taste, and let the spread stand, covered and chilled, for 3 hours
to allow the flavors to develop. The eggplant spread may be made 1 day in
advance and kept covered and chilled. Garnish the eggplant spread with the
parsley sprigs and serve it with the pita wedges.
Yield: 2 cups
Recipe by: Cooking Live Show #CL8974
Posted to MC-Recipe Digest V1 #846 by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on Oct 14, 1997
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