Peasant Caviar (Eggplant Puree)
Post date
Tuesday, December 22, 2009 - 09:02
Source of Recipe
Boston Globe - August 2, 2009
Serves/Makes/Yields
Makes about 2½ cups
Recipe Description
Best served at room temperature or lightly chilled, eggplant purees can fill many roles -- appetizer dip for toasted pita or fresh vegetables, anchor of a meze platter, relish to dress up simply cooked meat or fish, or hearty vegetable side dish.
Ingredients
1 recipe grilled or roasted eggplant for puree
1 medium garlic clove, minced
3 tablespoons minced shallot or sweet onion, such as Vidalia
¼ cup freshly squeezed lemon juice, or more to taste
3 tablespoons extra-virgin olive oil, plus extra for serving (optional)
Salt and pepper
⅓ cup toasted pine nuts or chopped walnuts
⅓ cup golden raisins, optional
¼ cup chopped parsley or mint
Preparation
- For a smooth texture, place the eggplant, garlic, shallot or onion, lemon juice, 3 tablespoons olive oil, 1 teaspoon salt, and pepper to taste in a food processor, and pulse to the desired texture.
- Scrape the mixture into a medium bowl.
- Alternatively, for a coarse texture, finely chop the eggplant and place it in a medium bowl.
- Add the garlic, shallot or onion, lemon juice, 3 tablespoons olive oil, 1 teaspoon salt, and pepper to taste, and stir to mix.
- Fold in the nuts, raisins, if using, and parsley or mint.
- Taste and adjust the seasoning with salt and pepper, if necessary.
- Drizzle with olive oil, if desired, and serve.
Nutrition Information
Type of Cuisine
Type of Meal