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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Serve cold as a spread with crackers or raw vegetables. Aso ,great as a sauce over fish,chichen, veal,or pasta. This is from my ELISA CELLI'S ITALIAN LIGHT cookbook . Ingredients:
1 large eggplant about 2 lbs. |
2 tbsp. green olive oil |
2 cloves of garlic,crushed |
6 shallots.peeled and diced |
dash of cayenne pepper |
3 tbsp. lemon juice |
1/4 cup fresh italian parsley,chopped |
varitions;add one roasted pepper,diced |
or 1 tbsp. of dijon mustard |
Directions:
1. Place the halvedeggplant on a cookie sheet skin side down and broil for 5 min.
2. Scoop out the pulp and cool for a few minutes.
3. Put the oil,garlic,shallots,and pepper into a saute pan and cook for 5 minutes.
4. Put this mixture into a blender with the lemon juice,parsley,and eggplant pulp and blend for a few seconds,until smooth.
5. Chill until ready to serve ,before serving bring to room temperature for more taste better speading consisteney.
6. Or use hot over fish,chichen,veal,or pasta.
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