Changes: Eggplant Spread

Revision as of 19:24, 19 January 2010

Description

Makes About 2 cups.

Contributed by World Recipes Y-Group

Ingredients

two 1½-pound eggplants
1 medium onion, minced
1 garlic clove, minced
2 tablespoons minced fresh flat-leafed parsley leaves, plus parsley sprigs for garnish
1 teaspoon minced fresh thyme leaves
2 teaspoons minced fresh basil leaves
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons drained bottled capers, chopped fine
Pita , cut into wedges, as an accompaniment

Directions

Pierce the eggplants in several places with a fork and grill them on a rack set about 4 inches over glowing coals for 30 to 35 minutes, or until they are very soft. (alternatively, the eggplants may be broiled on the rack of a broiler pan under a preheated broiler about 6 inches from the heat, turning them, for 30 to 35 minutes, or until they are soft.)
Let the eggplants cool until they can be handled, halve them, and discard as many seeds as possible.
Scrape the flesh away from the skin and squeeze the eggplant gently between paper towels to remove as much excess liquid as possible.
In a bowl, mash the eggplant coarsely, stir in the onion, the garlic, the minced herbs, the oil, the vinegar, the capers, and salt and pepper to taste, and let the spread stand, covered and chilled, for 3 hours to allow the flavors to develop. (The eggplant spread may be made 1 day in advance and kept covered and chilled).
Garnish the eggplant spread with the parsley sprigs and serve it with the pita wedges.

@@ Line 1: / Line 1: @@
+__NOTOC__
-[[Eggplant]] Spread
+== Description ==
+Makes About 2 cups.
+* Contributed by [http://Groups.Yahoo.Com/Group/World_Recipes/  World Recipes Y-Group]
+== Ingredients ==
+* two 1½-pound [[eggplants]]
+* 1 medium [[onion]], minced
+* 1 [[garlic]] clove, minced
+* 2 tablespoons minced fresh flat-leafed [[parsley]] leaves, plus [[parsley]] sprigs for garnish
+* 1 teaspoon minced fresh [[thyme]] leaves
+* 2 teaspoons minced fresh [[basil]] leaves
+* 3 tablespoons extra-virgin [[olive oil]]
+* 2 tablespoons [[red wine vinegar]]
+* 2 tablespoons drained bottled [[capers]], chopped fine
+* Pita , cut into wedges, as an accompaniment
+== Directions ==
+# Pierce the [[eggplants]] in several places with a fork and grill them on a rack set about 4 inches over glowing coals for 30 to 35 minutes, or until they are very soft. (alternatively, the [[eggplants]] may be broiled on the rack of a broiler pan under a preheated broiler about 6 inches from the heat, turning them, for 30 to 35 minutes, or until they are soft.)
-Two 1 1/2-Pound [[Eggplants]]
+# Let the [[eggplants]] cool until they can be handled, halve them, and discard as many seeds as possible.
-*1 Medium [[Onion]], Minced
+# Scrape the flesh away from the skin and squeeze the [[eggplant]] gently between paper towels to remove as much excess liquid as possible.
-*1 [[garlic]] [[clove]], Minced
+# In a bowl, mash the [[eggplant]] coarsely, stir in the [[onion]], the [[garlic]], the minced herbs, the [[oil]], the [[vinegar]], the [[capers]], and [[salt]] and [[pepper]] to taste, and let the spread stand, covered and chilled, for 3 hours to allow the flavors to develop. (The [[eggplant]] spread may be made 1 day in advance and kept covered and chilled).
-*2 Tablespoons Minced Fresh Flat-Leafed [[parsley]] Leaves Plus [[parsley]] Sprigs For Garnish
+# Garnish the [[eggplant]] spread with the [[parsley]] sprigs and serve it with the pita wedges.
-*1 Teaspoon Minced Fresh [[thyme]] Leaves
-*2 Teaspoons Minced Fresh [[basil]] Leaves
-*3 Tablespoons Extra-Virgin [[olive oil]]
-*2 Tablespoons Red-[[wine vinegar]]
-*2 Tablespoons Drained Bottled [[capers]], Chopped FinePita Loaves, Cut Into Wedges, as an Accompaniment
-Pierce The [[Eggplants]] in Several Places With a Fork And Grill Them on a Rack Set About 4 Inches Over Glowing Coals For 30 to 35 Minutes, or Until They Are Very Soft. (alternatively, The [[Eggplants]] May be Broiled on The Rack of a Broiler Pan Under a Preheated Broiler About 6 Inches From The Heat, Turning Them, For 30 to 35 Minutes, or Until They Are Soft.) Let The [[Eggplants]] Cool Until They Can be Handled, Halve Them, And Discard as Many Seeds as Possible. Scrape The Flesh Away From The Skin And Squeeze The [[Eggplant]] Gently Between Paper Towels to Remove as Much Excess Liquid as Possible. in a Bowl Mash The [[Eggplant]] Coarse, Stir in The [[Onion]], The [[garlic]], The Minced Herbs, The [[oil]], The [[vinegar]], The [[capers]], And [[salt]] And [[pepper]] to Taste, And Let The Spread Stand, Covered And Chilled, For 3 Hours to Allow The Flavors to Develop. The [[Eggplant]] Spread May be Made 1 Day in Advance And Kept Covered And Chilled. Garnish The [[Eggplant]] Spread With The [[parsley]] Sprigs And Serve it With The Pita Wedges.
-Makes About 2 Cups.
-Jenn b Aka Mom2sam And Tiny
-Http://Groups.Yahoo.Com/Group/1recipes_Galore2007-SmallapplianceHttp://Groups.Yahoo.Com/Group/1recipes_Galore2007-DrinksCheck Them Out
-==contributed by :== * [http://Groups.Yahoo.Com/Group/World_Recipes/  World Recipes Y-Group]
 [[Category:World Recipes]]
+[[Category:Superbowl Recipes]]
-[[Category:Wine vinegar Recipes]]
 [[Category:Eggplant Recipes]]
-[[Category:Basil Recipes]]
+[[Category:Spread Recipes]]
-[[Category:Thyme Recipes]]
-[[Category:Clove Recipes]]
-[[Category:Capers Recipes]]