Norton from Virginia

[zenda2]

I was just looking at a recipe today in "Lulu's Provencal Table" by Richard Olney, it might be useful for y'all.

4 heads garlic, cloves separated and peeled
Salt and freshly ground pepper
~ 1/2 cup olive oil
8 small eggplants (~ 4 lbs)

lightly boil the garlic in salted water for 15 minutes, drain and push thru a fine sieve. Taste for salt, season with pepper and stir in enough oil to loosen the purree to a spreading consistancy.

meanwhile, cut off the stem ends of the eggplants and split in two. Cut 'crosshatch' lines on the fresh cut surface, dribble olive oil on, and rub into the cuts. Season with salt, pepper and grill (or broil) until the cut surface is golden brown. Turn over and grill the skin side, it's done when a sharp knife meets no resistance near the stem end. Arrange on a platter and cover with the garlic cream. Serve with grilled meats, especially lamb.


By the way, I really like this cookbook. It's written about the family that owns Domaine Tempier in Bandol, Provence. A good Southern French cookbook, a better look at some people who've figured out how to live. Much in here to be admired.

Carl