Side Pannel
Country French Caviar
Country French Caviar
- Recipe Submitted by ADMIN on 09/26/2007
Category: Side Dishes, Snacks
Ingredients List
- 2 lb Eggplant (about 2 large)
- 1/2 lg Onion -- peeled
- 1 Clove garlic -- peeled
- 2 tb Olive oil
- 1 tb Red wine vinegar
- 2 tb Lemon juice
- Salt and freshly ground
- Pepper -- to taste
- 1/2 c Tomato sauce
- 3 tb Minced fresh basil
Directions
1. Preheat oven to 350 degrees F. With a small, sharp knife, cut a
half-dozen slits in skin of each eggplant to allow steam to escape. Place
eggplants on a baking sheet. Bake until very soft (about 1 hour).
2. When cool enough to handle, peel eggplants and place pulp in a food
processor or blender with onion and garlic. Blend until smooth. Add oil,
vinegar, and lemon juice, and pulse to blend. Transfer mixture to a bowl.
Season with salt and pepper. Stir in tomato sauce and basil. The spread can
be made up to 2 days ahead without the basil. Refrigerate, but serve at
room temperature; just before serving, mince basil and stir in; taste and
adjust seasonings, if necessary.
Makes about 4 cups, 8 servings.
half-dozen slits in skin of each eggplant to allow steam to escape. Place
eggplants on a baking sheet. Bake until very soft (about 1 hour).
2. When cool enough to handle, peel eggplants and place pulp in a food
processor or blender with onion and garlic. Blend until smooth. Add oil,
vinegar, and lemon juice, and pulse to blend. Transfer mixture to a bowl.
Season with salt and pepper. Stir in tomato sauce and basil. The spread can
be made up to 2 days ahead without the basil. Refrigerate, but serve at
room temperature; just before serving, mince basil and stir in; taste and
adjust seasonings, if necessary.
Makes about 4 cups, 8 servings.
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