EGGPLANT DIP
Serves 4
- 1 1/2lb (750 g) eggplant
- salt and black pepper
- 2 shallots, halved
- 1-2 garlic cloves
- 4 tbsp lemon juice
- 4 tbsp olive oil
- 4 tbsp chopped parsley
- 2 tbsp tahini paste
STEPS :
- Cut the eggplant in half lengthwise. Score the flesh in a lattice pattern, sprinkle
with salt, and leave to stand for 30 minutes.
- Rinse the eggplant halves with cold water, and pat them dry with paper towels. Place
on a baking sheet and bake in a 4000F (200°C) oven for 20•minutes.
- Add the shallots and garlic to the baking sheet, and bake for 15 minutes.
- Puree the eggplant, shallots, and garlic with the lemon juice, oil, parsley, tahini
paste, and salt and pepper to taste in a food processor until smooth.
- Turn the dip into a bowl. Cover and chill for at least 1 hour before serving.
TARAMASALATA
Serves 4
- 1 lb (500 g) smoked fish roe, skinned and coarsely chopped
- 4 small slices oj white bread, crusts removed
- 4 tbsp lemon juice
- 1 largegarlic clove, coarsely chopped
- 1 1/4 cups (250 ml) olive oil
- salt and black pepper
STEPS :
- Puree the fish roe in a food processor or blender until smooth.
- Break the bread into a bowl, add the lemon juice, and let the bread soak for 1 minute.
Add to the roe with the garlic, and puree until smooth.
- Pour the oil into the mixture, a little at a time, and puree until all the oil has
been absorbed. Add salt and pepper to taste.
- Turn the taramasalata into a bowl. Cover and chill for at least 1 hour before serving.
BAGNA CAUDA
Serves 4
- 3/4 cup (150 ml ) olive oil
- 3 tbsp butter
- 2 garlic cloves, crushed
- 2 oz (60 g) canned anchovy fillets, drained and chopped
- black pepper
STEPS :
- Heat the oil and butter in a skillet, add the garlic, and cook gently, stirring
occasionally, for a few minutes until soft but not browned. Add the anchovies and
cook over very low heat until they dissolve in the oil. Season with black pepper.
- To serve, transfer the bagna cauda to an earthenware pot placed on a chafing dish,
or to a fondue pot.
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