Eggplant Caviar (version XVIII)

1 teaspoon olive oil
2 medium eggplants
3 large cloves of garlic
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1 tablespoon thinly sliced basil
grilled pita bread, cut into triangles

1. Heat oven to 450 degree F. Line a jelly-roll pan with foil; brush with 1 tablespoon olive oil.

2.Cut eggplants in half lengthwise. Place cut sides down on prepared pan. Wrap garlic in foil. Place garlic on pan with eggplant.

3. Bake eggplant and garlic 20 minutes; remove garlic and set aside. Bake eggplant 25 to 30 minutes more, until very soft and skin is slightly charred. Cool.

4. Discard any large seeds from eggplant. Scoop eggplant pulp into bowl of food processor; discard skin. Remove garlic from its skin; add to eggplant with 3 tablespoons olive oil, fresh lemon juice, and salt. Pulse 2 to 3 times, until mixture is smooth. Transfer to serving bowl.

5. Garnish with sliced basil. Serve with grilled pita bread, cut into triangles.

Makes 1-1/2 cups.



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