posted by lgskis 08-16-98 1:30 PM
3 medium eggplants (about 3 pounds total)
12 cloves of garlic, peeled
1 tablespoon coarse (kosher) salt
6 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon freshly ground black pepper
salt to taste
3/4 cup golden raisins
2 ripe plum tomatoes, cut into 1/4 inch dice
1/2 cup pitted and chopped imported black olives
1/2 cup toasted pine nuts
1/4 cup dice red onion
Preheat oven to 400 degrees
Cut eggplants in half lengthwise. Make deep slits in the flesh (do not pierce the skins) and insert 2 cloves of garlic in each half.
Place eggplants in a shallow roasting pan, skin side down, and sprinkle tops with salt.
Cover with aluminum foil and bake for 1 hour, until eggplants and garlic are tender. Cool.
With a spoon, scoop eggplant and garlic out of skin and into a bowl. Mash well with a fork. Stir in lemon juice, oil,pepper and salt. Mix well.
Gently fold in remaining ingredients.
Refrigerate, covered till ready to serve. Goes well with either crackers or individual leaves of belgian endive. Remove at least 15 minutes before serving.
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