Eggplant Paste (version II)
2 eggplants, about 1 pound each
Preheat an oven to 425ºF.
6 large garlic cloves, skin on
the juice of 2 lemons
3 tablespoons olive oil
3 tablespoons chopped flatleaf parsley
salt to taste
pepper to taste
Split the eggplants lengthwise, coat the cut surface with olive oil, place on a baking sheet along with the garlic, and bake for 30 to 40 minutes, or until tender. Remove and allow to cool.
Scoop out the pulp and place in a food processor. Squeeze out the garlic and add, along with the remaining ingredients. Pulse until smooth.
also add in some sour cream and mix in well becomes a beautiful spread for sandwiches or can be used as a dip or savoury.
peter johnson, victoria australia
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