| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | French | July 1995 | 1 | servings |
INGREDIENTS
| A; (1- to 1 1/4-pound) | ||
| ; eggplant | ||
| 2 | tb | Olive oil plus additional for coating |
| ; eggplant | ||
| 1 | Medium-large onion; chopped fine (about | |
| ; 1 1/2 cups) | ||
| 2 | Garlic cloves; minced | |
| 2 | md | Red bell peppers; chopped fine (about |
| ; 1 1/2 cups) | ||
| 1 | md | Zucchini; cut into 1/2-inch |
| ; dice | ||
| 1 | md | Yellow squash; cut into 1/2-inch |
| ; dice | ||
| 1 1/2 | tb | Minced fresh thyme leaves |
| 1/2 | c | Finely chopped seeded vine-ripened tomato |
| ; or drained canned tomatoes | ||
| 2 | tb | Finely chopped fresh parsley leaves |
| 1 | Thin slices French bread; toasted, or | |
| ; crackers |
INSTRUCTIONS
ACCOMPANIMENT Preheat oven to 400F. Prick eggplant in 3 places and coat lightly with additional oil. In a shallow baking dish roast eggplant in middle of oven, turning once, 1 hour, or until collapsed and soft, particularly at stem end. Cool eggplant slightly and halve lengthwise. Scoop out flesh into a bowl and cool. Discard liquid that accumulates in bowl and in a food processor puree eggplant. Eggplant puree may be made 1 day ahead and chilled, covered. Bring puree to room temperature before proceeding with recipe. In a large heavy skillet, cook onion in 2 tablespoons oil over moderate heat, stirring until softened. Add garlic and cook, stirring, 1 minute. Add bell peppers, zucchini, squash, thyme and salt and pepper to taste and cook, stirring occasionally, until tender, 8 to 10 minutes. Add tomato and cook, stirring, 3 minutes. In a bowl, stir together eggplant puree, vegetable mixture and parsley and season with salt and pepper. Dip may be made 1 day ahead and chilled, covered. Serve dip at room temperature with toast or crackers. Makes about 2 cups. Gourmet July 1995 Converted by MC_Buster. Per serving: 1368 Calories (kcal); 15g Total Fat; (9% calories from fat); 46g Protein; 264g Carbohydrate; 0mg Cholesterol; 2777mg Sodium Food Exchanges: 15 1/2 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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