Directions
- Preheat oven to 400°F (200°C).
- Place the whole eggplant in a baking dish, prick with a fork in several places and rub with olive oil.
- Roast for 45–50 minutes, until the eggplant is very soft. Check by piercing with a knife.
- Set aside to cool.
- Cut the eggplant in half, peel and discard the skin.
- Put the eggplant, olives and roasted pepper into a food processor.
- Pulse until coarsely chopped.
- Sauté the chopped onion in olive oil until lightly browned, then add the minced garlic and cook for another minute. Add to the eggplant mixture.
- Add the pine nuts, parsley, capers, lemon juice, and salt and pepper to taste.
- Serve at room temperature with toasted pita crisps and a platter of crudités.
℞ M.D. Notes
- Eggplant contains important phytonutrients, many of which have antioxidant activity.
- Eggplant is a source of fiber.
- Individuals with existing kidney or gallbladder problems may want to avoid eating eggplant, due to its measurable amount of naturally occurring oxalates.
