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| Country French Caviar Recipe |
Category: Snacks / Sides
Rating:
N/A
Servings: 8
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Ingredients
2 lb eggplant (about 2 large)
1/2 large onion -- peeled
1 clove garlic -- peeled
2 tablespoon olive oil
1 tablespoon red wine vinegar
2 tablespoon lemon juice
1 salt and freshly ground
1 pepper -- to taste
1/2 cup tomato sauce
3 tablespoon minced fresh basil
Cooking 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.
Recipe By : The California Culinary Academy
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
snacks,sides
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