Roast Eggplant With Walnuts

Recipe Ingredients

2 3/4 lbs	1248g / 44oz	Eggplants
1		Green bell pepper
2		Garlic cloves
1 cup	146g / 5.1oz	Chopped walnuts - (3 oz) - divided
1/2 teaspoon	2.5ml	Salt
1 cup	146g / 5.1oz	Ricotta cheese - (scant)
2 tablespoons	30ml	Extra-virgin olive oil
1 1/2 tablespoons	22ml	Vinegar
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
2 tablespoons	30ml	Chopped parsley

Recipe Instructions

Pierce the eggplants with a sharp fork in two or three places (to keep them from exploding) and place them as high as you can on a V-rack roaster. Set over a medium-low gas flame or over hot coals and grill, turning about three times, 15 minutes to a side, or until completely soft and the skin is black and blistery, about 45 minutes total. The longer and slower the grilling, the creamier the eggplant will be.

When the eggplants collapse, remove from the grill and let cool slightly. Remove the black parched skin, then squeeze gently to remove any juices. Discard the juices, and crush the pulp to a puree with a fork.

Meanwhile, grill the pepper. Remove the pepper when soft, cover with a sheet of plastic and allow to cool. Core, seed and slip off the skin. Chop fine and mix with the eggplant.

Mash the garlic to a paste with half the walnuts and the salt in a mortar and pestle or food processor. Add the cheese, oil, vinegar, and salt and pepper, and pulse to combine.

In a serving bowl, combine the garlic-walnut mixture with the eggplant-pepper pulp and mix well. Correct the seasoning. Mix the parsley and remaining walnuts and sprinkle on top. Serve with pita toasted until crisp. May be stored, covered, in the refrigerator for several days.

This recipe yields 6 servings.

Each serving: 303 calories; 10 grams protein; 18 grams carbohydrates; 6 grams fiber; 23 grams fat; 5 grams saturated fat; 21 mg. cholesterol; 333 mg. sodium.

Source:
The Los Angeles Times, 09-17-2003

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