3 large eggplants
Preheat the oven to 350º.
1 clove garlic
2 tablespoons olive oil
1 tablespoon lemon juice
freshly ground black pepper
2 teaspoons chopped fresh tarragon if available**
Place the eggplants in a shallow baking dish and bake in the oven for about 45 minutes.
Remove the eggplants from the oven and allow to cool slightly. Cut in halves and remove the flesh; put this through the medium disk of a food mill.
Add the crushed garlic and stir in the olive oil and enough of the lemon juice to sharpen the purée.
Add salt and pepper to taste, stir in the chopped tarragon, and put into a dish.
Chill thoroughly before serving.
Serve on whole wheat toast as a light meal or in smaller quantities as an appetizer. This will freeze but is better fresh.
**If no tarragon is available, decorate the pâté with a little finely chopped parsley before serving.
Yield: Serves 4
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