2 large eggplants
3 T. fresh lemon juice
3 cloves garlic, minced
1/2 cup very good olive oil
1/2 cup chopped Italian parsley
salt & pepper to taste
Preheat the oven to 400 F or roast over an open fire. Use a fork to prick the eggplants all over. Put them on a baking sheet and bake for 30-40 minutes till they're nicely roasted and soft. Remove and drain them on a paper towel if needed. Let them cool just a bit until they can be handled without scalding yourself. Cut them in half and scoop all the insides out into a food processor. Add the minced garlic and fresh lemon juice. Pulse a few times to combine. Continue to pulse while adding a steady stream of olive oil. Stir in parsley, salt and pepper.
Serve with bread and alongside fresh fruits, nuts and cheeses for a starter course to midday or supper meals!
No comments:
Post a Comment
Please keep the comments polite, even if you disagree with something. Nasty comments will be deleted!