Yield: 1 servings
Measure | Ingredient |
---|---|
\N \N | A; (1- to 1 1/4-pound) |
\N \N | ; eggplant |
2 tablespoons | Olive oil plus additional for coating |
\N \N | ; eggplant |
1 \N | Medium-large onion; chopped fine (about |
\N \N | ; 1 1/2 cups) |
2 \N | Garlic cloves; minced |
2 mediums | Red bell peppers; chopped fine (about |
\N \N | ; 1 1/2 cups) |
1 medium | Zucchini; cut into 1/2-inch |
\N \N | ; dice |
1 medium | Yellow squash; cut into 1/2-inch |
\N \N | ; dice |
1½ tablespoon | Minced fresh thyme leaves |
½ cup | Finely chopped seeded vine-ripened tomato |
\N \N | ; or drained canned tomatoes |
2 tablespoons | Finely chopped fresh parsley leaves |
1 \N | Thin slices French bread; toasted, or |
\N \N | ; crackers |
ACCOMPANIMENT
Preheat oven to 400F.
Prick eggplant in 3 places and coat lightly with additional oil. In a shallow baking dish roast eggplant in middle of oven, turning once, 1 hour, or until collapsed and soft, particularly at stem end. Cool eggplant slightly and halve lengthwise. Scoop out flesh into a bowl and cool.
Discard liquid that accumulates in bowl and in a food processor puree eggplant. Eggplant puree may be made 1 day ahead and chilled, covered.
Bring puree to room temperature before proceeding with recipe.
In a large heavy skillet, cook onion in 2 tablespoons oil over moderate heat, stirring until softened. Add garlic and cook, stirring, 1 minute. Add bell peppers, zucchini, squash, thyme and salt and pepper to taste and cook, stirring occasionally, until tender, 8 to 10 minutes. Add tomato and cook, stirring, 3 minutes. In a bowl, stir together eggplant puree, vegetable mixture and parsley and season with salt and pepper. Dip may be made 1 day ahead and chilled, covered.
Serve dip at room temperature with toast or crackers.
Makes about 2 cups.
Gourmet July 1995
Converted by MC_Buster.
Per serving: 1368 Calories (kcal); 15g Total Fat; (9% calories from fat); 46g Protein; 264g Carbohydrate; 0mg Cholesterol; 2777mg Sodium Food Exchanges: 15½ Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 2 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.