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Publisher: Avalon Publishing Group © 2001 by Amanda Grant ISBN: 1569245355 |
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Reprinted with permission from the author, Amanda Grant.
Eggplant Butter with Sea Salt-Crusted Potatoes (p. 160)
serves 4
preparation time: 15 minutes
cooking time: about 1 hour
This thick, chunky puree is packed with flavor and is incredibly filling. It can also be served on top of baked potatoes or with thick, fresh bread and a green salad.
Ingredients
- 4 medium-size eggplants
- 6 fat garlic cloves
- 6 tablespoons extra virgin olive oil
- 4 large Idaho or russet potatoes
- sea salt for the potatoes, plus extra for seasoning
- 2 teaspoons cumin seeds
- 3 tablespoons tahini
- juice of 1 lime
- large handful of cilantro, roughly chopped
- freshly ground black pepper
Directions
Preheat the oven to 425°F. Put the whole eggplants and garlic cloves on a baking tray. Coat the eggplant and garlic with 2 tablespoons of the olive oil.
Put the potatoes on another baking tray. Coat them with 2 tablespoons of the olive oil and scatter salt to taste over them.
Put both baking trays in the oven, and bake for about 50 minutes, until the eggplant has softened and collapsed. Remove the eggplant from the oven. Bake the potatoes for an additional 10-15 minutes, depending on their size. When the eggplants have cooled a little, peel them and the garlic, and put the flesh in a sieve to finish cooling.
Dry-fry the cumin seeds in a heavy frying pan over moderate heat, turning or stirring frequently, for a couple of minutes, until they start to pop and turn golden. Crush coarsely using a pestle and mortar.
Put the eggplant and garlic, cumin, tahini, lime juice and remaining olive oil in a food processor, and process to a puree. Put the puree in a bowl, mix in half the cilantro, and season to taste with salt and pepper. Halve the potatoes lengthwise, and spoon some eggplant butter onto each half. Scatter the remaining cilantro over the top, and serve.
Nutritional Information
Each serving contains:
Calories 450, Protein: 10g, Fat 25g (saturated 3.5g), Carbohydrates 50g,
Fiber 10g, Calories from fat 50%, Excellent source of vitamin C, Good source of
folic acid and vitamins B1 (thiamin) and B6.