1 medium eggplant
Blanch eggplant until tender. Plunge in ice water to cool. Peel and chop very finely.
1/4 cup olive oil
1 medium onion, finely chopped
1/4 cup chopped shallots
1 garlic, finely chopped
1/4 cup tomato paste
salt and freshly ground pepper
1 tablespoon sugar
3 tablespoons lemon juice
Heat olive oil in skillet; add onion, shallots, garlic and eggplant. Sauté until quite dry. Add tomato paste. Stir to combine thoroughly.
Simmer the mixture until it is very thick and almost sticking to the pan. Season to taste with salt and freshly ground pepper, sugar and lemon juice.
Cool and chill. Serve on greens with a garnish of the yolks and whites of 2 hardboiled eggs, chopped separately, chopped onion, chopped parsley, then drizzle olive oil over the top and garnish with paper-thin lemon slices.
This is a delicious appetizer and a very good spread for bread or crisp toast. I served it on French bread without any garnishes and I picture it on focaccia sprinkled with sesame seeds and parsley or maybe a wee bit of lemon basil. And I used my processor where appropriate.
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