| 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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