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2 small/medium globe egg­plants (dark pur­ple)

3 cloves gar­lic, minced

1 small onion, minced (about 1/2 cup)

3-4 ta­ble­spoons olive oil

1 ta­ble­spoon freshly squeezed lemon juice Salt, to taste Scant ta­ble­spoon may­on­naise (use to taste)

1/4 cup pars­ley, chopped

1 jar Kala­mata olives

1-2 baguettes, sliced thinly

Prick egg­plants with a fork. Wrap in foil and roast at 400 de­grees un­til soft when squeezed (about 40 to 45 min­utes). When cool enough to touch, re­move from foil and re­move skins (they should peel off eas­ily). Coarsely chop the eg­g­plant, then place in a small bowl and mash a bit with a fork to form a coarse pulp. Add gar­lic and onion, then driz­zle in oil, stir­ring with a fork. Add lemon juice and salt; stir to com­bine. Add may­on­naise and stir to blend evenly. Trans­fer to a shal­low bowl or a small plate. Driz­zle with a tiny bit of olive oil. Gar­nish with chopped pars­ley and, if de­sired, an olive or two. Serve at room tem­per­a­ture with sliced baguette for spread­ing or dip­ping, and serve re­main­ing Kala­mata olives on the side. Serves six to eight as a meze. (Left­overs keep for up to two days in the fridge.)

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