Preparation:
Pierce the eggplants in several places with a fork and grill them on a rack
set about 4 inches over glowing coals for 30 to 35 minutes, or until they
are
very soft. (Alternatively, the eggplants may be broiled on the rack of a
broiler pan under a preheated broiler about 6 inches from the heat, turning
them, for 30 to 35 minutes, or until they are soft.) Let the eggplants cool
until they can be handled, halve them, and discard as many seeds as
possible.
Scrape the flesh away from the skin and squeeze the eggplant gently between
paper towels to remove as much excess liquid as possible. In a bowl mash the
eggplant coarse, stir in the onion, the garlic, the minced herbs, the oil,
the
vinegar, the capers, and salt and pepper to taste, and let the spread stand,
covered and chilled, for 3 hours to allow the flavors to develop. The
eggplant
spread may be made 1 day in advance and kept covered and chilled. Garnish
the
eggplant spread with the parsley sprigs and serve it with the pita wedges.
Makes about 2 cups. |
