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CHILLED EGGPLANT-TOMATO PUREE
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2009-08-12: Using our own eggplant and tomatoes, Lyd created a chilled amuse bouche for tonight's dinner.
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| Ingredients: |
3 Japanese Eggplants, peeled and chopped
5 Tomatoes, chopped
1/4 cup EVOO
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pinch Salt
pinch Cayenne Pepper
Parmesan Cheese, freshly grated for garnish.
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| Procedures: |
Combine egg plant and tomatoes
Bake at 350o for 45 minutes or until tender.
Cool and season to taste
Puree in the food processer, and strain.
Serve chilled with a garnish of Parmesan.
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| Notes: |
2015-05-30: This was not good; bitter and too thick. It needs a lot of work.
We'll try some onion and experiment with herbs.
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