 |
---------- Recipe via Meal-Master [Recipe Buster]
Title: Grilled Eggplant Puree
Categories: Appetizer, Ethnic
Yield: 8
2 lg eggplants; 1 lb each, cut in
-1/2" slices crosswise
salt
olive oil
1 sm onion; chopped
2 lg garlic cloves (up to 3);
-chopped
2 tb lemon juice
1 ts dried oregano
1/2 ts salt
1/2 ts freshly ground black pepper
1/3 c olive oil
----------------------------------GARNISH----------------------------------
fresh parsley
This rich, smoky-flavored puree makes an excellent spread for pita bread,
chewy country-style bread and sesame crackers, as well as a tasty dip for raw
vegetables. It can also be served as an accompaniment to grilled chicken, fish
and red meats.
1. Sprinkle both sides of eggplant slices with salt. Place eggplant in a
colander and let drain 30 minutes.
2. Rinse eggplant well, and pat dry with paper towels. Brush both sides of
each slice lightly with olive oil.
3. Grill eggplant (in 2 batches, if necessary) over medium heat for about 15
minutes, turning the slices once, until eggplant is cooked but not too
charred.
4. Remove eggplant from grill. When cool enough to handle, pull off charred
peel around each slice. (Discard peel -- or eat it right then as a snack!)
5. Combine grilled eggplant with onion, garlic, lemon juice, oregano, salt and
pepper in a food processor. Process until mixture is fairly smooth.
6. With processor still running, add olive oil in a thin, steady stream.
Continue processing until all oil has been absorbed and mixture forms a thick
paste. (It will thicken more when chilled.)
7. Cover and refrigerate until needed. Garnish with chopped fresh parsley just
before serving.
Heat Scale: Mild
This puree is best when made 1 day in advance, to allow the flavors to ripen
and meld.
Recipe by: Chile Pepper Magazine, August 1998
-----
--
|
