Spicy Eggplant Dip with Parmesan Toasts

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Spicy Eggplant Dip with Parmesan Toasts

 

Recipe By :Williams-Sonoma

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup extra virgin olive oil -- plus more for baking

3 tablespoons extra virgin olive oil

2 medium eggplant -- (about 12 oz. each) peeled and cut into 1 "

cubes

2 garlic cloves -- thinly sliced

1 large yellow onion -- chopped

1/4 tsp. dried red chili flakes

1/4 tsp. ground cumin

salt and freshly ground pepper -- to taste

2 Tbs. chopped fresh flat-leaf parsley

Juice of 1 lemon

1 baguette -- cut crosswise into 1/4 " thick slices

1/3 cup freshly grated Parmigiano-Reggiano cheese

 

 

In a 4-quart deep or wide-bottomed sauté pan over medium heat, warm 1/4 cup of

the olive oil until nearly smoking. Add half of the eggplant and sauté, stirring

occasionally, until lightly golden and tender, 8 to 10 minutes. Transfer the

eggplant to a platter and repeat with 1/4 cup of the olive oil and the remaining

eggplant.

 

Add 1 Tbs. of the olive oil to the pan, add the garlic and sauté, stirring

often, until just golden, about 1 minute. Add the onion and sauté, stirring

occasionally, until tender, 4 to 5 minutes. Stir in the chili flakes and cumin

until blended and return the eggplant to the pan. Cook, stirring often, until

the eggplant is very tender and almost mushy, 6 to 8 minutes more. Remove from

the heat and let cool for 5 minutes.

 

Transfer the eggplant mixture to a food processor or blender and puree until

smooth. Adjust the seasonings with salt and pepper and stir in the parsley,

lemon juice and the remaining 2 Tbs. olive oil.

 

Preheat an oven to 350ºF.

 

Arrange the baguette slices on a baking sheet. Brush slices lightly with olive

oil, season with salt and pepper, and sprinkle with the cheese. Bake until

golden and crisp, 15 to 18 minutes. Cool the toasts to room temperature and

store in an airtight container until ready to serve.

 

Let the eggplant stand at room temperature for at least 30 minutes before

serving. Serve the parmesan toasts alongside.

 

 

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Per Serving (excluding unknown items): 371 Calories; 22g Fat (51.4% calories

from fat); 8g Protein; 38g Carbohydrate; 5g Dietary Fiber; 3mg Cholesterol;

412mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 4 Fat.

 

NOTES : Preparing the eggplant dip a day or two in advance will allow the

flavors to develop. It will also give you more time to prepare the rest of the

food for your holiday gathering. Be sure to bring the dip to room temperature

before serving.

 

Photo available at:

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Nutr. Assoc. : 0 0 0 0 0 4714 0 0 20067 3378 0 1034 0