Guest guest Posted March 22, 2008 Report Share Posted March 22, 2008 @@@@@ Mediterranean Olive and Eggplant Spread 1 (1-lb) eggplant, halved lengthwise and flesh scored in a crosshatch pattern 4 tablespoons extra-virgin olive oil 1/4 cup Kalamata olives, or other brine-cured black olives, rinsed, patted dry, and pitted 1 tablespoon drained bottled capers, rinsed Preheat oven to 375°F. Rub eggplant with 2 tablespoons oil and bake, cut sides down, in a small baking pan in middle of oven until flesh is browned and very tender, about 50 minutes. Scoop flesh from eggplant into a food processor, discarding skin, and purée with olives, capers, remaining 2 tablespoons oil, and salt and pepper to taste. Makes about 1 cup. Active time: 15 min Start to finish: 1 hr Source: Gourmet [magazine], October 2002 Formatted by Chupa Babi: 03.21.08 ----- ______________________________\ ____ Looking for last minute shopping deals? Find them fast with Search. http://tools.search./newsearch/category.php?category=shopping Quote Link to comment Share on other sites More sharing options...
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