2 rectangular eggplants, about 8 ounces each
Preheat the oven to 475 degrees F.
1 tablespoon extra virgin olive oil
1/2 tablespoon lemon juice
2 to 3 pinches ground cumin
1 small garlic clove, crushed and minced
Pierce each eggplant 2 or 3 times with a knife so they will not burst while cooking. Place the eggplants on a rack in the hot oven, with a pan below to catch the drippings. Cook for about 45 minutes, until the eggplants are shriveled. Remove them from the oven; let cool for 20 minutes.
Peel the eggplants, reserving the pulp in a dish. Mash it coarsely with a fork, gradually adding the oil, lemon juice, cumin, garlic and salt. (Increase the amount of oil and decrease the lemon juice according to taste.)
Serve the puree cold, with slices of toast, black olive paste, and thin strips of grilled bell pepper.
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