6 Ea. Large eggplants
1/2 Cup Olive oil
1 Tblsp. Lemon juice
1/2 Cup Italian parsley, chopped
1 Ea. Spanish onion, small dice
3 Bulbs Garlic, minced
1 Cup Tomato paste
1 Oz. Chives, finely minced 6 Ea.
Basil leaves, chiffonade
Salt, pepper and cayenne to taste
Wipe eggplants and rub with olive oil, salt, and pepper. Roast over open fire
to burn skin. Roast in hotel pan until deflated and soft. Remove eggplants,
cool to room temperature. Remove skin and scoop out pulp. Foodmill eggplant.
Caramelize onion and garlic. Add eggplant, lemon juice, salt and pepper. Cook
down to a paste and add tomato paste. Cook 5 minutes. Cool. Fold in herbs. Add
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