Saturday, September 6, 2008

The Perfect Condiment

This is good on pretty much anything:

Roasted Goodness

1 medium eggplant
2 ripe tomatoes, quartered
1 garlic bulb
1 Tbs vinegar or lemon juice
1 Tbs olive oil
Salt, pepper, crushed red pepper, and fresh or dried herbs to taste.

  1. Preheat oven to 450 degrees
  2. Cut about ¾ inch off the top of the garlic bulb.
  3. Drizzle the inside of bulb with olive oil, salt and pepper.
  4. Wrap bulb in foil.
  5. With a fork, poke several holes in the eggplant.
  6. Set eggplant and foil-wrapped bulb in a baking pan.
  7. Roast eggplant and garlic in oven for 30 minutes.
  8. Add quartered tomatoes to baking pan and roast for 15 more minutes.Remove from oven and let cool.
  9. When cool enough to handle, cut eggplant in half lengthwise and scoop out seeds (as much as possible).
  10. Puree eggplant, roasted garlic cloves, and tomatoes in food processor or blender.
  11. Blend in olive oil, vinegar/lemon, salt, pepper, herbs and crushed pepper.
Use like ketchup; perfect over eggs, pasta, grains, potatoes etc.

Notes: To remove roasted garlic cloves from bulb, turn upside down and squeeze from root end to top of bulb. The roasted clove should pop out from the cut end. I used crushed, red New Mexico chiles, lemon juice, and herbs de Provence.