Description
Adapted from the new basics cookbook by julee rosso & sheila lukins(authors of the silver palate cookbook), this is great served on the end of crisp belgian endive leaves, atop soft scrambled eggs for brunch, or spread on grilled peasant bread toast.
Ingredients
- Eggplant
- Walnut Pieces
- Onion
- Fresh Parsley
- Hot Chili Pepper
- Garlic Clove
- Salt
- Fresh Ground Black Pepper
- Extra Virgin Olive Oil
- Fresh Lemon Juice
Instructions
- Prick the eggplant in several places with a fork
- Place it on a microwave safe dish and cook on high, uncovered, until soft and collapsed, 10 minutes
- Set aside to cool
- Arrange the walnut pieces on a baking sheet, and cook at 350 f
- About 5-7 minutes until lightly toasted and fragrant
- Chop fine
- Scrape the eggplant flesh into a wooden or glass bowl and coarsely chop
- Stir in the walnuts, onion, parsley, chile pepper, garlic, salt, and pepper
- Then slowly beat in the oil and lemon juice
- Adjust the seasoning to taste
- Cover loosely and let stand at room temperature for several hours before serving
- Makes 1 1 / 2 cups