Prep 10 mins
Cook 45 mins
This is an exciting and an old way of serving eggplant but new to me. It can be served warm or cold, as a side dish or on toasted pita wedges as a dip. This was on Pamela Lanier's Bed & Breakfasts web site. Tasty and light, an ideal appetizer in the summer months.
- 4 large eggplants
- 4 garlic cloves
- 1⁄2 lemon, juice of
- 1 pinch salt
- 2 tablespoons anchovy paste
- 2 tablespoons chopped capers
- 1 teaspoon tomato paste (in tube) (optional)
- 1 bunch parsley, chopped
- 1⁄3 cup olive oil
- Preheat oven to 400°F.
- Poke the eggplants with a fork and bake for 45 minutes to an hour until browned and a bit shriveled.
- While the eggplants cook, prepare your sauce.
- Puree the garlic cloves with lemon juice and salt.
- In a small bowl blend together all the ingredients for the sauce, the pureed garlic, the anchovy paste, the capers, olive oil, tomato paste and parsley.
- When the eggplants are cooked(if you press on one in the oven with a wooden spoon, it will easily cave in to the pressure of the spoon), remove from oven, let cool for a moment.
- Slit down the middle and scoop pulp into a serving dish.
- Discard the skins.
- Cut the pulp coarsely and blend in the sauce.
- Serve warm or cold.
- *An alternative serving style would be to have a small eggplant per person. Each person would receive their own eggplant, opens it on their plates and serves themselves the amount of sauce they want.**.