CROSTINI WITH ROASTED EGGPLANT AND PINE NUT PUREE1 pound eggplant, or a little more
Olive oil
1/3 cup pine nuts or walnuts
1 garlic clove, peeled
Sea salt and freshly ground black pepper to taste
Fresh lemon juice to taste
1 tablespoon chopped mint, optional
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped basil, plus basil leaves (for garnish)
20 slices toasted baguette or crackers (for serving)
Preheat the broiler.
Peel the eggplant and slice it into rounds about 1/2-inch thick.
Brush both sides of each slice lightly with oil, set them on a sheet pan, and broil them about 6 inches from the heat until they're golden, 12 to 15 minutes.
Turn them over and brown on the other side. When they're done, stack the eggplant slices so that they'll steam and finish cooking.
Meanwhile, toast the pine nuts in a dry skillet over low heat until golden or, if you're using walnuts, toast them in a 350-degree F oven for 7 to 10 minutes until they're fragrant.
In food processor, pulse the garlic and pine nuts with 1/2-teaspoon salt until the mixture is slightly smooth.
Coarsely chop the eggplant, then add it to the pine nut mixture and puree until it's almost smooth. Add a little lemon juice to sharpen the flavors, taste for salt, season with pepper, and stir in the mint, parsley and basil.
TO SERVE:Spread the puree on the toasted bread or crackers, garnish with a basil leaf, and serve as an appetizer.
Makes 1 3/4 cups
Source:
Local Flavors: Cooking and Eating From America's Farmers Markets by Deborah Madison