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Recipes Appetizers Eggplant Bohemienne
Recipes Appetizers Eggplant Bohemienne 
| Eggplant Bohemienne |
Use as a dip for vegetables or a topping for grilled chicken or garlic toasts.Recipe Ingredients2 lbs. Eggplant1 medium onion, sliced thin 3 cloves garlic 2 lbs. tomatoes, chopped 3 anchovy fillets Lemon juice to taste 1/2 cup chiffonade fresh basil 6 tbsp. extra virgin olive oil DirectionsPeel and chop the eggplant, then sprinkle with kosher salt and place in a strainer over a dish to collect the juices. Let sit for 1 hour.Rinse eggplant in cold water, drain well and dry with a clean towel. Sauté onions in olive oil until softened. Add eggplant, garlic and tomato and cook until very soft. Add chopped anchovy. Mix well and cool before adding lemon juice, black pepper and fresh basil. |
