by Chef Colombe

As sophisticated as this recipe sounds, it is really very simple to make. I like to top off my salad greens with a spoonful, as well as serve it as an accompaniment with fish.

Yield: about 2 cups

eggplantIngredients:

1 to 1½ pounds eggplant

2–4 garlic cloves, minced

3 shallots, minced

1 tablespoon cold pressed, extra virgin olive oil

2 tablespoons fresh parsley, chopped

2–3 tablespoons lemon juice, freshly juiced

Sea salt to taste

Dash cayenne pepper

Instructions:

  1. Preheat oven to 350°F.
  2. Puncture eggplant several times with a fork, place it on a baking sheet, and bake until it can be easily skewered with a knife, about 35–40 minutes. Remove from oven and let cool.
  3. Peel eggplant and discard skin. Process eggplant and all remaining ingredients in food processor until smooth.
  4. Taste and adjust sea salt or cayenne pepper to suit you.

Enjoy!