Tuesday, June 29, 2010
We have a decent sized farm stand near our house and I couldn't pass up the gorgeous eggplants this week. No one else in the house will eat this but me, but hey, I'm one of the four in Feeding Four. I will eat this as a spread for lunch and on grilled chicken or fish. The recipe is modified from one I found in this month's issue of Whole Living magazine.
3 medium eggplant, halved
4 cloves of garlic, sliced
5 fresh basil leaves
1/4 cup extra virgin olive oil
sea salt & cracked black pepper to taste
juice of half one lemon
Preheat oven to 400'. Arrange eggplant cut side up on a baking sheet. Make slits in eggplant and insert garlic. Drizzle with 2 Tb oil and sprinkle with 1/2 tsp salt. Bake until tender, about 1 hr. Remove from oven and let cool 20 mins. (Pick out any garlic that go overly crispy and thus bitter.) Place all ingredients in a food processor and pulse until combined. Transfer to a bowl and refrigerate. Serve on crostini or crunchy garlic bread, and grilled fish or chicken.