Purple Rain Eggplant Pesto

[Guest guest]

Purple Rain Eggplant Pesto

 

1 eggplant, (about 1 lb.)

1 ripe tomato, (about 8 oz.)

3 to 4 tablespoons olive oil

1/2 cup loosely packed basil leaves, rinsed and patted dry

1 clove garlic, peeled

1 tablespoon lemon juice

Salt and pepper

1/3 cup crumbled feta cheese

6 pita breads, toasted

 

 

 

Rinse eggplant; trim and discard stem end. Rinse and core tomato. Cut both into

1/2-inch slices. Brush both sides of each slice with olive oil.

 

 

Place eggplant and tomato slices in a single layer on two baking sheets. Broil 6

inches from heat (one sheet at a time), turning slices with a wide spatula,

until eggplant is browned on both sides and tomatoes are soft, about 10 minutes

total per sheet. Let stand until cool enough to handle. In a food processor,

whirl basil and garlic until finely chopped. Add eggplant and tomato and pulse

until vegetables are coarsely chopped. Spoon into a bowl and stir in lemon juice

and salt and pepper to taste. Garnish top of dip with feta cheese and serve with

pita breads for dipping (see note above), or cover dip and chill for up to 1

day. Thin with pasta water, broth or additonal olive oil for pasta sauce.

 

Yields: 2 cups

 

Source: Purple Rain Vineyard

Formatted by Chupa Babi: 07.01.08

 

ChupaNote: I added 1/4 minced parsley, 1/4 cup minced sweet onion, and 1

generous teaspoon of red pepper flakes to sprinkle over pasta and sauce.

-----