Agriculture Reference
In-Depth Information
a coarse puree. Resist the urge to stick it in the food processor. This not only dirties
extra dishes but also gives the eggplant the texture of baby food.
6 SERVINGS
Heat the oven to 400 degrees. Pierce the eggplants in 2 or 3 places with a sharp knife and
place them on a jelly-roll pan or in a baking dish. Bake until the flesh is soft and the egg-
plants have collapsed, about 1 hour. Remove from the oven and let cool.
When the eggplants are cool enough to handle, peel away the skin and coarsely chop the
flesh. Put the flesh in a bowl with the garlic, rosemary and olive oil and stir roughly with
a wooden spoon so that the eggplant shreds and breaks apart into chunks but does not be-
come a smooth puree. Stir in 1 teaspoon salt, the vinegar and lemon juice. Taste and adjust
the salt. Gently stir in the tomato.
Slice the baguette about 1/2 inch thick. Toast the bread slices under the broiler or on the
grill until browned on both sides. Spoon some of the eggplant mixture on each slice and
use a vegetable peeler to shave a thin slice of pecorino Romano on top. Serve at room
temperature.
Silken Eggplant Salad
