Persian Eggplant Appetizer - Mollie Katzen - Vegetable Heaven

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* Exported from MasterCook *

 

Persian Eggplant Appetizer

 

Recipe By : Mollie Katzen - Vegetable Heaven

Serving Size : 4 Preparation Time :0:00

Categories : Dips And Spreads Side Dishes

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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A little olive oil for the baking tray

2 large eggplants (about 1 1/2 pounds each)

1 medium yellow bell pepper

2 cloves garlic -- minced

A handful of fresh parsley -- minced

1 teaspoon turmeric

3/4 teaspoon salt (or to taste)

1/4 cup fresh lime juice

A drizzle of olive oil

Wedges of lime

 

Preheat the oven to 375°F. Line a baking tray with foil and brush it lightly

with olive oil.

 

Cut the eggplants in half lengthwise. Put them facedown on the tray, and place

the pepper next to them. Roast the eggplants and pepper together for about 45

minutes, or until the eggplants are soft and the pepper's skin has puckered and

pulled away from the flesh. (You can turn the pepper several times during the

roasting process to help the skin blister more evenly.) Remove from the oven,

and cool until all the vegetables are comfortable to handle.

 

Scoop the eggplant pulp from its skin, and transfer it to a medium sized bowl.

Add the garlic, parsley, turmeric, salt, and lime juice, and mash everything

together until fairly smooth.

 

Peel, seed, and mince the bell pepper and stir it in. Cover the bowl tightly and

chill. Serve cold, topped with a sprinkling of toasted cumin seeds, a drizzle of

olive oil, and wedges of lime tucked into the side. (See the notes for a more

elaborate serving plan.)

 

1001 Things to do with eggplant @

http://home.att.net/~ashburysaubergines/index.html

 

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NOTES : A perfect light lunch or appetizer with just a piece of crackerbread or

toasted pita, this tasty eggplant salad can also be expanded into a major

presentation, garnished lavishly in the Persian style. Here's how: Place the

eggplant in the middle of a large platter lined with salad greens. Decorate the

platter with sprigs of fresh herbs (mint, chives, basil, scallions, oregano,

and/or dill), a few mounds of yogurt, a scattering of radishes and cucumbers,

and little clusters of kidney beans, almonds, and raisins. And, in the unlikely

event that you happen to have some exquisite dried rose petals lying around,

sprinkle them over the top, for a romantic touch.