La Tentation De Bramafam (Eggplant Caviar W/w
- Prep Time: N/A
- Cooking Time: N/A
- Serves: 4 Cups
Ingredients List:
2 lb Firm, shiny eggplant
2 c Ground walnut meats
3/4 ts Salt
1/8 ts Pepper
2 lg Garlic cloves (or more)
4 ds Tabasco sauce
1/4 ts Ground allspice
1 ts Freshly grated gingerroot
6 tb Olive oil
2 c Ground walnut meats
3/4 ts Salt
1/8 ts Pepper
2 lg Garlic cloves (or more)
4 ds Tabasco sauce
1/4 ts Ground allspice
1 ts Freshly grated gingerroot
6 tb Olive oil
Directions:
Preheat oven to 425 degrees F. Slice off stem of eggplant(s) and place on
baking pan in hot oven. Bake until completely soft, about 30 minutes. Cut
in half lengthwise and scoop out flesh. Puree' eggplant flesh in food
processor or electric mixer. Add all remaining ingredients except oil and
process until combined well. With machine running, gradually add the oil in
a slow stream. Mixture will become thick and creamy. Taste, and adjust
seasonings if necessary. Serve with toast or crackers.
NOTE: Tentation will keep several days in the refrigerator.
Adapted by Karen Mintzias from a recipe in: "Mastering the Art of French
Cooking" by Julia Child & Simone Beck
baking pan in hot oven. Bake until completely soft, about 30 minutes. Cut
in half lengthwise and scoop out flesh. Puree' eggplant flesh in food
processor or electric mixer. Add all remaining ingredients except oil and
process until combined well. With machine running, gradually add the oil in
a slow stream. Mixture will become thick and creamy. Taste, and adjust
seasonings if necessary. Serve with toast or crackers.
NOTE: Tentation will keep several days in the refrigerator.
Adapted by Karen Mintzias from a recipe in: "Mastering the Art of French
Cooking" by Julia Child & Simone Beck
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