Roast Eggplant With Walnuts

[Guest guest]

Roast Eggplant With Walnuts

 

2 3/4 pounds eggplants

1 green bell pepper

2 garlic cloves

1 cup chopped walnuts, divided

1/2 teaspoon salt

1 cup ricotta cheese

2 tablespoons extra-virgin olive oil

1 1/2 tablespoons vinegar

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 tablespoons chopped parsley

 

Pierce the eggplants with a sharp fork in two or three places (to keep them from

exploding) and place them as high as you can on a V-rack roaster. Set over a

medium-low gas flame or over hot coals and grill, turning about three times, 15

minutes to a side, or until completely soft and the skin is black and blistery,

about 45 minutes total. The longer and slower the grilling, the creamier the

eggplant will be.

When the eggplants collapse, remove from the grill and let cool slightly. Remove

the black parched skin, then squeeze gently to remove any juices. Discard the

juices, and crush the pulp to a purée with a fork.

Meanwhile, grill the pepper. Remove the pepper when soft, cover with a sheet of

plastic and allow to cool. Core, seed and slip off the skin. Chop fine and mix

with the eggplant.

Mash the garlic to a paste with half the walnuts and the salt in a mortar and

pestle or food processor. Add the cheese, oil, vinegar, and salt and pepper, and

pulse to combine.

In a serving bowl, combine the garlic-walnut mixture with the eggplant-pepper

pulp and mix well. Correct the seasoning. Mix the parsley and remaining walnuts

and sprinkle on top. Serve with pita toasted until crisp. May be stored,

covered, in the refrigerator for several days.

Serves 6.

 

 

________________

Looking for the perfect gift? Give the gift of Flickr!

 

http://www.flickr.com/gift/