Today's recipe comes again from Rachel Ray's Classic 30 Minute Meals. The seeds of the eggplant look like caviar, so Rachel calls it "poor man's caviar". I thought this dish was pretty good, but it needed a little something else. I decided to kick it up a notch by adding the juice of half a lemon and some mint leaves.
I served the eggplant with carrot sticks instead of a baguette. Unfortunately, the carrot sticks didn't really "pick up" the eggplant like I thought they would, so I just ended up eating the dip by itself. :P
The recipe can be found on page 223.
1 medium, firm eggplant
1 clove garlic
2 pinches ground allspice
coarse salt and pepper to taste
handful of fresh flat leaf parsley leaves
a drizzle of EVOO (extra virgin olive oil)
1 whole grain baguette or other long crusty bread, sliced at bread counter
Preheat oven to 500 F
Cut 2 or 3 slits into one side of whole eggplant. Put the eggplant directly on the oven rack in the middle of the oven and roast for 20 minutes. It should look like a flat tire when it comes out. Make sure the slits face up so it doesn't lose liquid.
When the eggplant cools, remove the skin with a knife. Throw away teh skin. Add the cooked eggplant flesh to the food processor and combine with garlic, allspice, salt, pepper, parsley and EVOO. Pulse grind the mixture into a paste. Serve with crust bread rounds.
The eggplant after coming out of the oven
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