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Italian eggplants garlic handful parsley lemon juice nuts Parmesan cheese cumin olive oil salt pomegranate seeds
Viewed: 4 - Published at: 9 years agoIngredients
- 2 large italian eggplants
- garlic clove
- handful parsley, stems removed
- lemon juice, fresh squeezed
- pine nuts, toasted in a small skillet
- parmesan cheese, fresh grated
- cumin, toasted and crushed cumin seeds are best
- olive oil
- salt and pepper, to taste
- pomegranate seeds (optional)
Method
- Preheat oven to 375F Prepare the eggplant by poking a few holes in each with a knife and placing them whole in a small roasting plan to just fit them.
- In the same roasting pan, take the garlic cloves and place them in a small square of aluminum foil and drizzle a touch of olive oil on them.
- Wrap the cloves up in the foil and place in the roasting pan alongside the eggplant.
- Place in the oven and roast for around 45 minutes to an hour, or until the eggplants skin is wrinkled and the insides are soft.
- Once the eggplant is done, remove it from the oven and unwrap the garlic from the foil.
- Peel the garlic from its skins and place the soft cloves in your food processor.
- Once the eggplant has cooled enough to touch, peel the skin off (if should peel off easily), chop it roughly and place in the food processor too.
- Add the parsley, toasted pine nuts, lemon juice, olive oil, Parmesan and salt and pepper and blend the ingredients together until almost smooth.
- Stop the food pro and add in the cumin and more salt and pepper as needed.
- Serve on top or under a good protein like salmon or halibut or alongside home made pita chips.
- I decided to serve it with pan roasted salmon and parsley oil, which really enhanced the flavor of the eggplant.
