Monday, September 28, 2009

Using up those eggplants...

Here's a good one to use up the eggplants. It's meant to be an appetizer/dip but I think it might be yummy on pasta too...

Herbed Eggplant Dip
Makes about 2 1/3 cups

1 medium onion, chopped
2 cloves garlic, chopped
1/3 cup olive oil
a 1 pound eggplant, cut into dice (about 1/4 to 1/2 inch)
1 teaspoon salt
2 plum tomatoes, seeded and diced
3 tablespoons fresh lemon juice
1/4 cup fresh basil leaves, washed well, spun dry and minced
2 tablespoons minced fresh parsley leaves

Accompaniment: Garlic flavored toasts or Pita Chips

In a large heavy skillet cook onion and garlic in oil over moderate heat, stirring until softened. Add eggplant and salt and cook, stirring until eggplant begins to brown, about 10 minutes. Cover skillet and cook eggplant, stirring occasionally, 5 minutes or until tender. Remove skillet from heat and cool eggplant. Stir in remaining ingredients and salt an pepper to taste. Put all into bowl of food processor and pulse a few times until coarsely chopped and blended.

If you are going to put over pasta you might want to not put into processor and just toss together over pasta? I haven't tried that yet but the flavor is really good. It would probably be great to add artichoke hearts and some red peppers or roasted red peppers.

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