Description
It’s time to experience the robust flavors of eggplant in a delectable new way. This eggplant dip really takes our Tuna and Chevre Phyllo Rolls up a notch.
Ingredients
- 2 medium eggplants
- 3/4 cup olive oil
- 8 cloves garlic, minced
- 1/4 cup lemon juice
- 1 cup white wine
- 2 cups chopped fresh basil
- 3/4 cup (4 ounces) pine nuts, toasted
- 1 cup diced sun-dried tomatoes
- Salt and pepper to taste
Directions
Peel eggplants and discard skin. Quarter lengthwise, remove core with seeds and save. Place outer flesh in lemon water and reserve. Chop eggplant core and sauté in 1/2 cup olive oil with garlic for 10 to 15 minutes.
Add lemon juice and white wine, cover and continue cooking over low heat about 15 minutes or until eggplant is very soft. Puree eggplant and liquid.
Drain reserved eggplant and dice small. Saute in 1/4 cup olive oil for 10 minutes. Add sautéed eggplant to puree. Fold in basil, pine nuts and sun-dried tomatoes and season with salt and pepper.
Spoon warm Moutabel onto plate. Place 3 hot slices of Phyllo roll on Moutabel. Garnish with warm baby greens.
