JULIA CHILD'S EGGPLANT-WALNUT DIP
This recipe from the second volume of "Mastering the Art of French Cooking" is nontraditional but very Julia Child, with her famous love of cocktail snacks. Caviar d'aubergines, fluffy eggplant caviar, is popular in the South of France, but this one contains raw ginger and hot sauce, two of the least-French ingredients imaginable. Feel free to tinker with the spices (cumin and coriander are also good) and the heat level. This dip ripens very well over a few days in the refrigerator. Taste and re-season before serving.
Provided by Julia Moskin
Categories dips and spreads, appetizer
Time 45m
Yield About 4 cups
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. Cut green caps off eggplants and place them whole in a baking dish. Bake until very soft and collapsing, 30 to 35 minutes. When cool enough to handle, scrape flesh into the bowl of a mixer (or use a hand mixer).
- Beat at high speed for about two minutes, until smooth and fluffy. Add walnuts, garlic, ginger, allspice, two big pinches of salt and one of pepper. Shake in a few dashes of hot sauce. Mix well.
- With the mixer running, gradually drizzle in oil, as if making mayonnaise, just until mixture is emulsified and creamy. Stop, taste and adjust the seasonings with salt, pepper and hot sauce. If desired, beat in remaining olive oil.
- Serve immediately, or cover and refrigerate for up to one week.
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