La Tentation De Bramafam (eggplant Caviar W/w Recipe
Yield: 4 CupsRecipe by luhu.jp
Ingredients:
2 lbs: Firm, shiny eggplant
2 cup: Ground walnut meats,
3/4 tsp: Salt,
1/8 tsp: Pepper,
2 large: Garlic cloves, or more
4 dash: Tabasco sauce,
1/4 tsp: Ground allspice,
1 tsp: Freshly grated gingerroot,
6 tbsp: Olive oil,
Directions:
Preheat oven to 425 degrees F. Slice off stem of eggplant(s) and
place on baking pan in hot oven. Bake until completely soft, about
30 minutes. Cut in half lengthwise and scoop out flesh. Puree
eggplant flesh in food processor or electric mixer. Add all
remaining ingredients except oil and process until combined well.
With machine running, gradually add the oil in a slow stream. Mixture
will become thick and creamy. Taste, and adjust seasonings if
necessary. Serve with toast or crackers.
NOTE: Tentation will keep several days in the refrigerator.
Adapted by Karen Mintzias from a recipe in: "Mastering the Art of
French Cooking" by Julia Child & Simone Beck
Source from luhu.jp
place on baking pan in hot oven. Bake until completely soft, about
30 minutes. Cut in half lengthwise and scoop out flesh. Puree
eggplant flesh in food processor or electric mixer. Add all
remaining ingredients except oil and process until combined well.
With machine running, gradually add the oil in a slow stream. Mixture
will become thick and creamy. Taste, and adjust seasonings if
necessary. Serve with toast or crackers.
NOTE: Tentation will keep several days in the refrigerator.
Adapted by Karen Mintzias from a recipe in: "Mastering the Art of
French Cooking" by Julia Child & Simone Beck
Source from luhu.jp