Puree of Grilled Eggplant with Garlic Baguette Slices

Puree of Grilled Eggplant with Garlic Baguette Slices
  1. ¼ cup salt
  2. 4 medium eggplants cut into 1 inch slices
  3. ½ cup olive oil
  4. 3 garlic cloves, peeled and minced
  5. 1/2 cup chopped fresh parsley
  6. ¼ cup toasted bread crumbs
  7. Salt and pepper
  8. Baguette
  1. Salt the eggplant slices lightly on both sides and set in a strainer to drain for 30 minutes. The salt draws out the extra water from the eggplant and keeps the slices from falling apart during cooking. Rinse quickly under cold running water, then pat dry.
  2. Rub each eggplant slice with the olive oil and set on a very hot grill for 1 minute on each side. When cool to the touch, peel off the skins and discard. In a food processor, combine the eggplant with the garlic, parsley, and bread crumbs. Process until the eggplant reaches a smooth spreading consistency. Adjust the seasonings with salt and pepper.
  3. Variation: Cut the eggplant in half, salt, drain, cut side down for 30 minutes. Instead of grilling, roast on a baking sheet in a preheated 450 degree oven for 15 minutes.
  4. Serve with Grilled Garlic Baguette slices: Brush slices of a baguette with olive oil and minced garlic. Grill until lightly browned on both sides.
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