1 md Eggplant, blanched; until
-tender
1/4 c Olive oil
1 md Onion; finely chopped
1/4 c Shallots; chopped
1 cl Garlic; finely chopped
1/4 c Tomato paste
1 tb Sugar
3 tb Lemon juice
Salt
Freshly ground black pepper
Garnish:
2 Eggs, hardboiled
Onion, chopped
Parsley, chopped
Lemon slices, paper thin
Olive oil
Plunge cooked eggplant in ice water; to cool, peel & chop very
finely. Heat olive oil in skillet. Add onion, shallots, garlic,
and the eggplant. Saute until quite dry. Add tomato paste. Stir
to combine thoroughly. Simmer the mixture until it is very thick
and almost sticking to the pan. Season to taste with salt and
freshly ground pepper, sugar, and lemon juice. Cool and chill.
Serve on greens with a garnish of the yolks and whites of 2
hardboiled eggs, chopped separately, chopped onion, chopped
parsley, then drizzle olive oil over the top and garnish with
paper-thin lemon slices. This is a delicious appetizer and a very
good spread for bread or crisp toast.
I served it on french bread without any garnishes and I picture it
on focaccia sprinkled with sesame seeds and parsley or maybe a wee
bit of lemon basil. And I used my processor where appropriate.
