Central Virginia Organic Gardener

"And 'tis my faith that every flower enjoys the air it breathes." - William Wordsworth, 1798

Sunday, September 15, 2013

A Recipe: Eggplant Sauce

SCORE!  I finally fond something great to do with the bouty of eggplant I am experiencing: eggplant sauce!  Like tomato-based pasta sauces, but easier to make!  It is incredibly yummy and can be used on said pasta, is a great sauce for pizza or for aything that needs a kick-in-the-pants regarding flavor.  And here is the recipe"

4-5T olive oil
4 to 6 slender (or a dozen of the super skinny) eggplant, or maybe 2 large eggplant, peeled and cut into chunks or thick slices.
2 onions, cut into wedges
6- 8 medium tomatoes, also cut into wedges
1 head of garlic (a full head, not just a clove)
1/4 cup fresh basil, chopped
1/4 cup grated parmesan cheese
salt to sprinkle (I like large grain salt) and to taste
1T lemon juice
Grated black pepper to taste
Preheat oven to 350 degrees. Cut the top off the garlic, place in tin foil, drizzle 1 t olive oil and a sprinkling of salt.  Fully wrap the garlic head in the foil, and place it in the oven in a small baking pan or atop the cookie sheets (see next). Toss the veggies in a few T. of olive oil and 1/2 t salt. Spread these veggies one layer thick on cookie sheets that have been covered in baking parchment. Bake the veggies until soft; about 30 minutes.

Next. put the veggies (and all the juice they exude) into a food processor or blender.  Include the garlic, after you squeeze each clove out of its "paper" wrapper.  Add the  basil, ground pepper, lemon juice and parmesan cheese.  Pulse until pureed. Taste and add salt if desired.  Enjoy!
Variations:  you can roast a red pepper or two along with the veggies. The sauce can be frozen. You can add chopped raw tomatoes, dried tomatoes, avocado, green onions, chopped olives just before serving.  Serve the sauce atop the fish or carbo (including pizza crust) of your choice!
Happy eating!

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