| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cklive11 |
1 |
servings |
INGREDIENTS
| 4 |
lb |
Medium eggplants |
| 1 |
sm |
Red onion |
| 2 |
lg |
Garlic cloves |
| 2/3 |
c |
Packed fresh flat-leafed parsley leaves |
| 1/3 |
c |
Extra-virgin olive oil |
| 3 |
tb |
White-wine vinegar |
| 3 |
tb |
Mayonnaise |
|
|
Pita toasts |
INSTRUCTIONS
ACCOMPANIMENT
Prepare grill.
Pierce eggplants in several places with a fork and grill on a rack set 5 to
6 inches over glowing coals, turning them occasionally, until very soft, 30
to 40 minutes. (Alternatively, broil eggplants under a preheated broiler
about 6 inches from heat 30 to 40 minutes. Broiled eggplant will not have a
smoky flavor.)
Transfer eggplants to a colander and when cool enough to handle, quarter
lengthwise. With a small knife remove and discard as many seeds as
possible. Scrape flesh into a large sieve set over a bowl, discarding skin.
Drain eggplant, covered and chilled, 1 day. Discard any juices from
eggplant.
Mince onion and garlic and finely chop parsley. In a food processor pulse
eggplant with onion, garlic, parsley, and remaining ingredients until
coarsely pureed. Transfer spread to a bowl and season with salt and pepper.
Chill spread, covered, at least 3 hours and up to 3 days.
Serve spread with pita toasts.
Yield: about 3 cups
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9193
Converted by MM_Buster v2.0l.
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