Barbecue Recipes

EGGPLANT DIP

Spread this velvet-textured dip thickly on slices of French bread toasted on the grill, then top with slivers of sun-dried tomato to make wonderful Italian-style crostini.

INGREDIENTS
1 large eggplant
2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
4 tablespoons chopped fresh parsley
5 tablespoons crème fraIche red Tabasco sauce, to taste juice of 1 lemon, to taste
salt and freshly ground black pepper

SERVES 4

1. Cook the whole eggplant on a medium grill or broil for about 20 minutes, turning occasionally, until the skin is blackened and the eggplant soft. Cover the eggplant with a clean dish towel and set aside to cool for about 5 minutes.

2. Heat the oil in a frying pan and cook the chopped onion and garlic for 5 minutes, until soft but not browned.

3. Peel the eggplant and mash the flesh with a large fork or potato masher to make a pulpy purée.

4. Stir in the onion and garlic, parsley and crème fraIche. Add Tabasco, lemon juice, and salt and pepper. Serve warm.