- Active Time 10m
- Total Time 1h 15m
The delicious eggplant (aubergine), which came to France from the Arabs via Spain, was not appreciated outside the South of France until the beginning of the twentieth century. Aside from regional specialties, it was treated as rather an oddity and few old recipes exist. Its recent development in French cooking has run parallel to that of the bell pepper and it enjoys similar success - which is hardly surprising when the following recipe is eaten.
- 2 rectangular eggplants, about 8 ounces each
- 1 tablespoon extra-virgin olive oil
- 1/2 tablespoon lemon juice
- 2 to 3 pinches ground cumin
- 1 small garlic clove, crushed and minced
Preheat the oven to 475 degrees F. Pierce each eggplant 2 or 3 times with a knife so they will not burst while cooking.
Place the eggplants on a rack in the hot oven, with a pan below to catch the drippings. Cook for about 45 minutes, until the eggplants are shriveled. Remove them from the oven; let cool for 20 minutes.
Peel the eggplants, reserving the pulp in a dish. Mash it coarsely with a fork, gradually adding the oil, lemon juice, cumin, garlic and salt. (Increase the amount of oil and decrease the lemon juice according to taste.)
Serve the puree cold, with slices of toast, black olive paste, anchovy fillets in oil and thin strips of grilled bell pepper, or use it to accompany grilled fish and cold roast meats.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
62 calories; 4g total fat; 0mg cholesterol; 4mg sodium; 7g carbohydrates; 3g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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