Roasted Eggplant Pistounade

2 large eggplants
1 can chickpeas, drained
3/4 cup green olive, chopped
3 cloves garlic, chopped
1 medium red bell pepper, roasted, chopped
1/4 cup olive oil
1/4 cup lemon juice
1/2 cup sun-dried tomatoes, rehydrated
1/4 cup parsley, chopped
1/4 cup basil, chopped
salt and pepper, to taste
French bread slices, toasted

Preheat oven to 400.

Line a roasting pan with foil; prick eggplants all over; place in pan, bake about 45 minutes; let cool; scoop out pulp; chop; place chickpeas, olives and garlic in food processor; pulse to coarsely chopped; add olive oil and lemon juice and incorporate; stir into eggplant pulp; add remaining ingredients (except bread), refrigerate 1 hour; serve spread on French bread.

Serves 6

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