Last Summer my friend showed me how to make this eggplant puree. It was the end of the summer and we were both living on a farm in northern Massachusetts. Both the eggplants and tomatoes looked beautiful. It was the perfect time to harvest. We usually use this puree as a type of pasta sauce. I ate pasta for a whole week just so I could use an excuse to eat this sauce.
Ingredients:
-One medium sized eggplant
-1 large tomato
-6 tbs of Extra Virgin Olive Oil
-3-4 Garlic Cloves
-1 tsp salt, 1 tsp pepper
-Balsamic Vinegar or Red Wine (whatever is handy)
-Roasted pine nuts (optional)
-1/4 Cup of Mint (optional)
-Water
Directions:
1. Preheat oven to 400 degrees Fahrenheit
2. Cut eggplant and tomato into 1-inch cubes
3. Add whole garlic cloves, salt, and pepper with veggies and mix with 3 tbs of EVOO
4. Roast vegetable mixture in oven on baking sheet for 35 minutes
5. Blend cooked vegetable mixture in blender with 3 more tbs of EVOO, mint and balsamic vinegar. Pour a little bit of balsamic at a time and continue until mixture tastes to your satisfaction
6. Blend water as needed for texture. Add 1/2 cup of water at a time while blending.
7. Sprinkle on pine nuts
ENJOY!
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