Kat's
Eggplant Sauce
large eggplants
2 tablespoons olive oil
1 head garlic
1/3 cup extra virgin olive oil
2 tablespoons lemon juice
salt and freshly ground pepper
Preheat oven to 425°F. Brush eggplant with oil and place on baking sheet
with whole head of garlic. Bake 30 minutes or until eggplant and garlic are soft
to touch and eggplant skin is darkened and blistered. Cool.
Peel eggplant. Chop flesh and place in food processor blender. Cut top off
garlic and squeeze flesh over eggplant. Process until smooth. Pour in oil, lemon
juice, and salt and pepper and blend well.
To serve, place food on plate and top with sauce or use as a dipping sauce.
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