 Eggplant Purée
Makes about 3 cups
|
|
|
|
Ingredients
|
|
2
|
small eggplants (about 1 pound each)
|
|
11
|
tablespoons FILIPPO BERIO® Olive Oil, divided
|
|
8
|
cloves garlic, unpeeled
|
|
1
|
egg yolk
|
|
1
|
tablespoon salt
|
|
2
|
tablespoons lemon juice
|
|
|
|
|
|
|
|
|
|
Preheat oven to 350°F. Cut eggplants in half lengthwise. Brush cut sides with 2 tablespoons olive oil. Place, cut side down, on baking sheet. In small bowl, toss garlic cloves with 1 tablespoon olive oil. Place garlic cloves on same baking sheet. Bake 30 minutes; remove garlic. Bake eggplant an additional 45 minutes or until tender. Cool slightly.
|
|
Scrape flesh from eggplant into blender container or food processor. Slip off skins from garlic. Add garlic, egg yolk and salt to blender; process until smooth. While machine is running, slowly drizzle in remaining 8 tablespoons olive oil. Add lemon juice. Transfer mixture to medium saucepan. Cook over low heat 10 minutes, stirring often, until hot. Do not boil.
|
|
|
|
© Filippo Berio® Olive Oil
|
|
|
|
|
|
Printed
from fbnr.com
|
|
