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Categories:
eggplant olive oil nuts garlic salt lemon juice freshly ground pepper mint parsley basil baguette slices basil
Viewed: 23 - Published at: 5 years agoIngredients
- 1 pound eggplant
- Olive oil
- 13 cup pine nuts
- 1 to 2 cloves garlic, peeled
- Sea salt
- Fresh lemon juice to taste
- Freshly ground pepper
- 1 tablespoon chopped mint
- 2 tablespoons chopped parsley
- 2 tablespoons chopped basil
- Toasted baguette slices, or crackers
- Whole basil leaves for garnish
Method
- Heat broiler.
- Peel, and trim eggplant, and slice into rounds about 1/2 inch thick.
- Lightly brush both sides of each slice with oil, arrange on a sheet pan, and broil about 6 inches from heat until golden, 7 to 10 minutes.
- Turn, and brown the second side.
- Remove from broiler, and stack slices so they steam to finish cooking.
- Toast pine nuts in a small skillet over low heat, shaking often, until golden.
- Cool.
- Using a large mortar and pestle, grind pine nuts with garlic and 1/2 teaspoon salt until smooth.
- Coarsely chop eggplant, add to mixture, and work into a somewhat rough puree with the pestle or in a food processor.
- Add a little lemon juice to sharpen the flavor.
- Taste for salt; add more if needed, and season with pepper.
- Stir in herbs.
- Spread on baguette slices or crackers, and garnish with a basil leaf.
