1 eggplant (about 2 lb)
1 whole head clove California garlic
1/4 cup olive oil
1/2 lemon squeezed for fresh lemon juice
2 tsp cumin
1 tsp coriander
1 baseball size fresh tomato deseeded
1 tsp celery salt
Slight 1 tsp ground ginger
1/4 tsp ground dill
Salt & pepper to taste
Directions
Preheat oven to 400 F. Prick eggplant skin in several places, and put on ungreased baking pan. You can roast the whole head of garlic at same time in same pan. Bake until eggplant is soft and collapsed, 50-60 minutes.
Remove from oven. Cut open eggplant and scrape out the pulp. Discard skin. Peel out the garlic cloves. Let cool for about 30 min, drain off excess liquid and reserve. Add all ingredients to a food processor and puree. Cover and refrigerate. Best if made a day ahead to let flavors mellow together. Serve with rye bread or sesame crackers.
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