Oh, the eggplant. I wish I felt more creative about eggplant. I’ve spent the last several weeks either foisting the little guys off on friends, or ignoring them in the crisper until it was far too late. I resolved to make this week different.
This is the right kind of eggplant recipe for people who don’t love eggplant. I think it would make a great sandwich or crostini spread, but it works nicely as a pizza base too. I added fresh tomatoes, squash and mozzarella and it was just about perfect.
4 small eggplant
1 head garlic
1/4 C walnuts
2 Tbs olive oil
1 Tbs fresh parsley
salt and pepper
Heat oven to 450. Wash eggplant and pat dry. Cut the tops off the eggplant. Cut the top off the garlic and wrap it in tin foil. Put garlic and eggplant in the oven for 15 – 20 minutes, or until the eggplant is nice and mushy and the skin has started to char. Turn off the oven at this point, but leave the garlic in for another 30 minutes or so.
When eggplant is cool enough to handle, scoop the insides into a food processor, and add the roasted garlic, and everything else too. Grind until the mix is a nice smooth texture. Add more oil if needed. Serve on bread.