I adore eggplant. Maybe even as much as I do winter squash. It’s just so versatile, healthy and tasty. Not too long ago I made a pasta dish using roasted eggplant and the puree was seriously one of the most delicious things I’ve tasted. I remember eating it by the spoonful –straight from the food processor. Then I made this dip and rediscovered how incredibly flavorful pureed eggplant is. And again, I ate it by the spoonful straight out of the food processor.
{Eggplant Pesto Dip}
adapted from Bon Appetit, June 2000
Ingredients:
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(1) 1 1/4 lb. Eggplant
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1/3 c. Pine Nuts, toasted
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2-3 Garlic Cloves, peeled
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2 1/2 T. Fresh Basil, chopped
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2 T. Fresh Parsley, chopped
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1 T. Fresh Mint, chopped
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Extra Virgin Olive Oil, for brushing
Peel eggplant and cut crosswise into 1/2-inch-thick rounds. Place on large baking sheet; sprinkle lightly with salt. Let stand 30 minutes. This will “sweat” the eggplant – it is very important to bring out some of the moisture.
Preheat broiler. Rinse eggplant; pat dry with paper towels. Brush large baking sheet with extra virgin olive oil. Brush eggplant rounds generously on both sides with extra virgin olive oil. Place on prepared sheet. Broil eggplant until tender, about 6 minutes per side. Cool.
Finely grind pine nuts and garlic in food processor. Add eggplant and process to coarse puree. Transfer mixture to small bowl. Stir in chopped basil, parsley and mint. Season with salt and pepper.
Allow dip to come to room temperature and serve. Garnish with additional Basil leaves, if desired. Serve with a fresh baguette, sliced and toasted (optional). Or eat by the spoonful (recommended).
