Whole purple eggplants are grilled until charred and soft. Eggplants are peeled and roasted flesh is combined with roasted garlic, chopped sweet onion, chopped fresh Italian parsley, chopped fresh basil,
olive oil, hot pepper sauce, coarse salt, and fresh ground black pepper. Served with crackers, crusty bread, or chopped fresh vegetables for dipping.
Ingredients -
1 Large Head Garlic, roasted
3 Large Eggplants, whole with skin on
1 Medium Sweet Onion, chopped
1/2 cup chopped Fresh Italian Parsley
1 tablespoon chopped Fresh Basil
2 tablespoons Olive Oil
1/4 teaspoon Hot Pepper Sauce
Coarse Salt, to taste
Fresh Ground Black Pepper, to taste
Preparation:
1. Roast the whole eggplant on a charcoal grill, until the eggplant is tender and the skin is charred.
2. Let cool.
3. Peel off the skin and place the soft insides in a large mixing bowl.
4. Add the remaining ingredients and mix well.
5. Serve with crackers or crusty bread, hot or cold.
Eggplant Recipe Tip -
Eggplant Versatility
Eggplant is versatile enough to be served in many different fashions. It can be pureed and added to other ingredients to make a dip or cut in half and stuffed with any combination
of meats, cheeses and vegetables. Slices can be fried, grilled or roasted and added to classic main dishes like imam bayildi or eggplant parmagiana. Eggplant can also be incorporated in stews or soups as in the case of ratatouille.
Eggplant Recipe Tip -
Garlic Potency
Garlic is potent, but if you always remember that the way you cut it also determines the strength of the pungency. For a stronger flavor, cut the garlic very small. Using
a garlic press or finely chopping the garlic helps to release a more potent flavor and aroma.
