| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | French | Side, Dishes | 1 | Servings |
INGREDIENTS
| 1 | md | Eggplant, blanched — till |
| Tender | ||
| Plunge in ice water — to | ||
| Cool | ||
| Peel & chop very finely | ||
| Heat: | ||
| 1/4 | c | Olive oil in skillet — |
| Add | ||
| 1 | md | Onion — finely chopped |
| 1/4 | c | Chopped shallots |
| 1 | 2 cloves | |
| And the eggplant | ||
| Saute until quite dry — | ||
| Add: | ||
| 1/4 | c | Tomato paste |
| Garlic — finely chopped |
INSTRUCTIONS
Stir to combine thoroughly. Simmer the mixture until it is very thick and almost sticking to the pan. Season to taste with salt and freshly ground pepper, a Tablespoon of sugar and 3 Tablespoons lemonjuice. Cool and chill. Serve on greens with a garnish of the yolks and whites of 2 hardboiled eggs, chopped separately, chopped onion, chopped parsley, then drizzle olive oil over the top and garnish with paper-thin lemon slices. This is a delicious appetizer and a very good spread for bread or crisp toast." I served it on french bread without any garnishes and I picture it on focaccia sprinkled with sesame seeds and parsley or maybe a wee bit of lemon basil. And I used my processor where appropriate. Recipe By : DDMmom From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:04:25 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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