| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains, Meats |
French |
Appetizers, Dip/spread, Vegetables |
4 |
Cups |
INGREDIENTS
| 2 |
lb |
Firm, shiny eggplant |
| 2 |
c |
Ground walnut meats |
| 3/4 |
t |
Salt |
| 1/8 |
t |
Pepper |
| 2 |
|
Garlic cloves, or more |
| 4 |
ds |
Tabasco sauce |
| 1/4 |
t |
Ground allspice |
| 1 |
t |
Freshly grated gingerroot |
| 6 |
T |
Olive oil |
INSTRUCTIONS
Preheat oven to 425 degrees F. Slice off stem of eggplant(s) and
place on baking pan in hot oven. Bake until completely soft, about 30
minutes. Cut in half lengthwise and scoop out flesh. Puree' eggplant
flesh in food processor or electric mixer. Add all remaining
ingredients except oil and process until combined well. With machine
running, gradually add the oil in a slow stream. Mixture will become
thick and creamy. Taste, and adjust seasonings if necessary. Serve
with toast or crackers. NOTE: Tentation will keep several days in the
refrigerator. Adapted by Karen Mintzias from a recipe in: "Mastering
the Art of French Cooking" by Julia Child & Simone Beck From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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