Title: Toasted Bagels with Eggplant Spread
Categories: Bread Spread
Yield: 12 Servings

2	md	Eggplants (about 2 lbs. )
1	sm	Onion
2		Cloves Garlic
1/2	c	Parsley leaves
1/4	c	Basil leaves
1	sm	Red pepper; roasted, peeled
		Seeded
2	tb	Tomato paste
3	tb	Lemon juice
1/3	c	Olive oil
1/8	ts	Cayenne
		Salt and pepper
12		Bagels; halved and lightly
		Toasted

heat oven to 400. Prick skins of eggplants and place on baking sheet. Bake until eggplants collapse, about 45 min. Let cool completely. Discard stems from eggplants and cut into chunks. Place eggplants in food processor with onion, garlic, parsley, basil, red pepper, tomato paste, lemon juice, olive oil and cayenne. Process until a rough paste forms. Tast and add salt and pepper if necessary. Can be made 1 to 2 days in advance and refrigerated. Stir to recombine if necessary and let come to room temperature. Spread on toasted bagel halves to serve. NOTE: To roast pepper, place under broiler, turning often, until all sides are charred. Or pierce with a long fork and hold over gas flame, turning, until charred. Place pepper in a paper or plastic bag and seal. Let stand until cool. Peel off and discard skin. If desired, substitute prepared roasted red pepper which is sold in jars in most supermarkets.

From JEWISH HOLIDAY FEASTS, 1995.

Posted to MM-Recipes Digest V4 #5 by fatfree-request@fatfree.com on Sep 18, 1997

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