Melizzano Lambrino - Eggplant Dip - Byron Ayanoglu - The New Vegetarian Gourmet

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* Exported from MasterCook *

 

Melizzano Lambrino - Eggplant Dip

 

Recipe By : Byron Ayanoglu - The New Vegetarian Gourmet

Serving Size : 4 Preparation Time :0:00

Categories : Dips And Spreads Vegan

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1 medium eggplant (about 1 pound)

1 teaspoon vegetable oil

1/2 cup chopped onions

1/4 cup chopped fresh parsley -- packed down

1 tablespoon lemon juice

1 teaspoon red wine vinegar

1 teaspoon Dijon mustard

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

2 cloves garlic -- roughly chopped

1/4 cup olive oil

Salt and pepper to taste

1/4 cup whole black olives (about 8)

 

Brush eggplant lightly with vegetable oil. Using a fork, pierce the skin lightly

at 1-inch intervals. Place on a baking sheet and bake for 1 hour, or until

eggplant is very soft and the skin is dark brown and caved in.

 

Transfer eggplant to a working surface. Cut off 1 inch at the stem end and

discard (this part never quite cooks through). Peel the eggplant by picking at

an edge from the cut end, then pulling upward. The skin should come off easily

in strips.

 

Cut the eggplant lengthwise and place each half with the interior facing you.

With a spoon scoop out the tongues of seed-pods, leaving as much of the flesh as

possible. To remove the additional seed-pods hiding inside, cut each piece of

eggplant in half and repeat the deseeding procedure. Once deseeded, let cleaned

eggplant sit to shed some of its excess water.

 

Put onions, parsley, lemon juice, vinegar, mustard, basil, oregano and garlic

into the bowl of a food processor; process at medium and then at high speed,

until ingredients are homogenized. With motor still running, add olive oil

through feed tube in a very thin stream until emulsified.

 

Add deseeded eggplant flesh to the food processor; pulse on and off, just until

incorporated. Transfer to a serving bowl, season to taste with salt and pepper,

and garnish with black olives.

 

1001 Things to do with eggplant @

http://home.att.net/~ashburysaubergines/index.html

 

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NOTES : This dip is great with toasted pita points or raw vegetables.

 

This dip can be served immediately or it can wait, covered and unrefrigerated,

for up to 2 hours. If refrigerated, let it come back to room temperature and

give it a couple of stirs before serving.