From cmsudairy@aol.com Fri Nov 2 16:52:42 2001 Date: 2 Nov 2001 16:37:21 GMT From: cmsudairy Newsgroups: rec.food.recipes Subject: Eggplant Puree with Yogurt and Mint Followup-To: rec.food.cooking, rec.food.recipes Eggplant Puree with Yogurt and Mint Roasted and pureed eggplant is ubiquitous in the eastern part of the Mediterranean Rim, served in as many variations as there are cooking styles. Some cooks add tahini, some add yogurt, others just add olive oil b I've even seen anchovies. I use a little of each (except the anchovies), and surround the puree with Spiced Almonds and marinated olives and serve it as an hors d'oeuvre. But this puree is much more versatile than that. Try it as a sandwich dressing with grilled lamb or chicken, as a dipping sauce for grilled or raw vegetables, or as a sauce for grilled salmon or sea bass. 2 medium eggplants (about 1 pound each) 1 large clove garlic 2 tablespoons tahini 1 tablespoon plain yogurt 1 tablespoon fresh lemon juice 1 teaspoon ground cumin B< cup extra virgin olive oil Salt and freshly ground black pepper 16 mint leaves, stacked, rolled (if large enough), and cut crosswise into thin strips B< cup diced tomato 2 tablespoons chopped parsley Pita or flatbread Preheat the oven to 400 degrees. Pierce each eggplant all over with a fork or paring knife and place on a baking sheet. Bake until the skin is charred and the eggplants collapse, 25 to 30 minutes. Or put the eggplants on a charcoal or gas grill 5 inches from the heat source for 13 to 16 minutes, turning every 3 to 4 minutes. Cool, cut in half, and scoop out the flesh. With the motor running, drop the garlic down the chute of a food processor. When chopped, add the eggplant flesh, tahini, yogurt, lemon juice, cumin, and 3 tablespoons of the oil. Puree until smooth. Season with salt and pepper to taste. Gently fold in the mint. To serve, place in a decorative bowl. Sprinkle the top with diced tomato, then the chopped parsley. Drizzle with the remaining olive oil. Serve with pita or flatbread for scooping. Serves 6 to 8. >From "Matthew Kenney's Mediterranean Cooking" by Matthew Kenney and Sam Gugino http://www.sudairy.com/mer/recipes.html -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@rt66.com Please allow several days for your submission to appear.