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Ingredients:
4 large eggplants
For the sauce :
4 cloves of garlic
juice of 1/2 lemon
pinch of salt
2 tablespoons anchovy paste
2 tablespoons chopped capers
1 bunch parsley, chopped
1/3 cup olive oil
Instructions:
Poke the eggplant with a fork and bake, as you would a potato, in the oven at 400F/200C for 45 minutes to an hour until browned and a bit shriveled.
While the eggplants cook, prepare your sauce. Puree the garlic cloves with the 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 and the parsely.
When the eggplant 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 the oven, let cool a moment, and then slit down the middle and scoop the pulp into a serving dish. Discard the skins. Cut the pulp corsely and blend in the sauce. Serve warm or cold, as a side dish, or on toast and/or bread, or as a dip.
An alternative serving style would be to have one small eggplant per person at the table. Each person receives his/her own eggplant, opens it on his/her plate, and serves themselves of the sauce as he/she wishes.
Comments:
Tasty and light, an ideal appetizer in the summer months. Serve with a dry rose wine from Provence.
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Copyright © 1999 - 2004 Lanier Publishing International
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