01.01.2003 -side dish - eggplant
« Send to a friend Print Send your comment
Here’s a Mediterranean
-style recipe that is totally indispensable once spring is in the air. This improved eggplant
purée is the ideal accompaniment for lamb
or grilled mutton
and makes the base ingredient for tapas. »
- Peel the garlic cloves and cut them into thin slices
- Peel and chop the red onion
- Remove the parsley leaves from the stems and chop it finely
- Chop the sundried tomato slices into small pieces
- Cut the eggplants in 2 lengthwise
- Make cuts in the meat of the eggplant and insert one-half of the thinly sliced garlic inside these cuts
- Place the eggplant halves in a heat-resistant dish that you have previously oiled
- Drizzle olive oil over the top of the eggplants
- Bake the eggplants for 1 hour in an oven preheated to 350°F (180°C) (th 4)
- Remove the eggplants from the oven and scoop out the flesh with a spoon.
- Save the flesh and chop it up finely with a knife
- Put aside the skin of one eggplant half and cut it into small pieces
- Heat a splash of oil in a browning skillet at medium heat
- Add the anchovy filets and fry them in the oil, stirring well for 2 minutes
- Add the rest of the garlic, the red onion, and cook for another 3 to 4 minutes
- Add the chopped up flesh of the eggplant and mix well
- Let cook for several more minutes to evaporate a bit of the moisture from the mix
- Remove from heat
- Add the chopped eggplant skin, the capers, the chopped parsley, and the chopped tomatoes.
- Salt and pepper to taste. Little salt will be necessary due to the anchovies
- Add a trickle of olive oil and vinegar
- Mix well
- Serve warm or cold
This “caviar” makes an excellent side dish for lamb, or as a base ingredient for tapas—spread on grilled bread slices for an appetizer.
A number of versions of eggplant purée exist depending on the region, so I would never claim that this recipe is the one and only original recipe. Versions from Provence exist which utilize thyme, and there are even oriental recipes which incorporate mint, cardamom, star anise, cinnamon and other spices.
All of these varieties offer us a wealth of opportunities to prepare delicious eggplant purées.
Share this recipe