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Sauces & Seasonings
Romanian
About 2 cups
15 minutes
1 hour 30 minutes
2 medium eggplants
1/2 cup olive oil
3 tablespoons organic lemon juice, freshly squeezed
3 cloves peeled garlic, minced
1/2 cup parsley, chopped
1/2 cup basil leaves, julienned
1/3 cup pine nuts, toasted
Salt and pepper to taste
Cook the eggplant, either in the oven or microwave (see below). Cut the stems off the eggplant and slice in half lengthwise. Scoop out the pulp and place in a food processor, adding the oil, parsley, lemon juice and garlic.
When the mixture is well combined, transfer to a serving bowl, stirring in the basil and pine nuts. Add salt and pepper. May be served warm or at room temperature. Great served on sour rye or pumpernickel.
Microwave: prick unpeeled eggplant all over and place on several sheets of paper towels. Cook, uncovered, on high for about 20 minutes. When cooked, the eggplant will be quite deflated. Tear open with a fork and allow steam to escape.
Oven: place unpeeled eggplant on an ungreased baking sheet and bake until soft and split, about 1½ hours. Remove from the oven, and tear open, allowing the flesh to sizzle on the baking sheet.
