Eggplant Spread Celestine

2 large eggplants
salt
1/2 cup olive oil
1 small green pepper, chopped
1/2 cup olive oil,
1/2 cup minced onion
1/2 cup minced parsley
1 tablespoon snipped dill
2 tablespoons lemon juice
2 tablespoons vinegar
1 tablespoon snipped dill
1/2 teaspoon sugar
2 cloves garlic, minced
salt and pepper to taste
1/2 cup whipping cream
1 egg yolk
1/2 cup peeled, seeded chopped tomato
1/2 cup peeled, seeded, chopped cucumber
snipped dill

Halve eggplants lengthwise, score the cut sides with a sharp knife, and sprinkle them with salt. Let the eggplant drain cut side down on a rack for 30 minutes and pat it dry with paper towels.

In a large heavy skillet cook the eggplant halves in 1/2 cup olive oil over moderate heat, turning them, for 30 minutes, or until they are very soft and golden, and let them cool cut side down on the rack. Scoop out the flesh and in a blender or in a food processor fitted with the steel blade puree it with green pepper, 1/2 cup of olive oil, minced onion, and minced parsley,  lemon juice and vinegar, 1 tablespoon snipped dill, 1/2 teaspoon sugar, 2 garlic cloves, minced, and salt and pepper to taste. While the motor is running add in a stream 1/2 cup heavy cream beaten with 1 egg yolk. Transfer the mixture to a serving bowl, fold in 1/2 cup each of peeled, seeded, and chopped tomato and peeled, seeded, and shopped cucumber, and sprinkle the mixture with snipped dill.

Serve the mixture as a spread with crackers or pita.

Makes about 4 cups.




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