Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Spicy Eggplant Dip with Parmesan Toasts

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

    Spicy Eggplant Dip with Parmesan Toasts Empty Spicy Eggplant Dip with Parmesan Toasts

    Post by Lobo Tue 09 Feb 2016, 9:08 pm

    Spicy Eggplant Dip with Parmesan Toasts Img37l
    Spicy Eggplant Dip with Parmesan Toasts
    Spicy Eggplant Dip with Parmesan Toasts Rating

    Read Reviews

    Write a Review
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Servings: 8
    Preparing the eggplant dip a day or two in advance will allow the flavors to develop. It will also give you more time to prepare the rest of the food when you are entertaining. Be sure to bring the dip to room temperature before serving.






    • 130

    Ingredients:


    • 1/2 cup plus 3 Tbs. extra-virgin olive oil,
        plus more for brushing
    • 2 eggplant, each about 12 oz.,
        peeled and cut into 1-inch cubes
    • 2 garlic cloves, thinly sliced
    • 1 large yellow onion, chopped
    • 1/4 tsp. red chili flakes
    • 1/4 tsp. ground cumin
    • Salt and freshly ground pepper, to taste
    • 2 Tbs. chopped fresh flat-leaf parsley
    • Juice of 1 lemon
    • 1 baguette, cut crosswise into 1/4-inch-thick
        slices
    • 1/3 cup grated Parmigiano-Reggiano
        cheese

    Directions:

    In a 4-quart deep sauté pan over medium heat, warm 1/4 cup of the olive oil until nearly smoking. Add half of the eggplant and sauté, stirring occasionally, until lightly golden and tender, 8 to 10 minutes. Transfer to a platter and repeat with 1/4 cup of the olive oil and the remaining eggplant. Transfer to the platter.

    Warm 1 Tbs. of the olive oil in the pan. Add the garlic and sauté, stirring often, until just golden, about 1 minute. Add the onion and sauté, stirring occasionally, until tender, 4 to 5 minutes. Stir in the chili flakes and cumin until blended and return the eggplant to the pan. Cook, stirring often, until the eggplant is very tender and almost mushy, 6 to 8 minutes more. Remove from the heat and let cool for 5 minutes.

    Transfer the eggplant mixture to a food processor or blender and puree until smooth. Taste and adjust the seasonings with salt and pepper, and stir in the parsley, lemon juice and the remaining 2 Tbs. olive oil. Transfer to a sealable container and refrigerate for 1 to 2 days.

    Preheat an oven to 350ºF.

    Arrange the baguette slices on a baking sheet. Brush the slices lightly with olive oil, season with salt and pepper, and sprinkle with the cheese. Bake until golden and crisp, 15 to 18 minutes. Let the toasts cool to room temperature and store in an airtight container until ready to serve.

    Let the eggplant stand at room temperature for at least 30 minutes before serving. Serve the Parmesan toasts alongside.
    Williams-Sonoma Kitchen.

    Related Tips


      Current date/time is Thu 28 Mar 2024, 4:48 pm