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
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
- Preheat oven to 350°F.
- 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.
- Peel eggplant and discard skin. Process eggplant and all remaining ingredients in food processor until smooth.
- Taste and adjust sea salt or cayenne pepper to suit you.