Eggplant, Tomato and Basil Dip
In midsummer, serve this dip with warm flatbread and chilled white wine to people you like.
Makes 3 1/2 cups
1 pound eggplant
1 tomato
1/4 cup olive oil
1/2 cup fresh basil leaves
1 glove garlic
1 tablespoon lemon juice
Salt and pepper to taste
1/4 cup feta cheese
Preheat broiler. Remove the stem from the eggplant and the core from the tomato. Slice both into ½-inch slices and lay in a single layer on a shallow baking sheet. Broil about 5 to10 minutes on each side until eggplant is well browned and tomatoes are softened. While the tomato and eggplant are cooking, place the basil and garlic in a food processor and process until finely chopped. Once the eggplant is well browned, transfer to the food processor along with the tomatoes and any accumulated juices. Process in short bursts until the mixture is roughly chopped. Remove processed ingredients and transfer to a mixing bowl. Toss with lemon juice, salt and pepper. Chill in refrigerator and garnish with crumbled feta cheese.
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