• Ingredients: 29
  • Serves: 3

Tomato eggplant spread and parmesan toasts with pine nuts, olive oil, firm eggplant , cut into 1/2-inch cubes, onion, chopped, salt and 1 minced, vine-ripened tomatoes , cut into 1/2-inch cubes, packed fresh basil leaves, washed well, spun dry, and chopped, packed fresh flat-leafed parsley leaves, washed well, spun dry, and chopped, fresh lemon juice, sugar.

Ingredients

  • 1/4 cup pine nuts
  • 6 tbsps. olive oil
  • 1 firm eggplant , cut into 1/2-inch cubes
  • 1 onion, chopped
  • 2 garlic cloves, 1 chopped and mashed to a paste with 1/2 tsp. salt and 1 minced
  • 3 vine-ripened tomatoes , cut into 1/2-inch cubes
  • 1/2 cup packed fresh basil leaves, washed well, spun dry, and chopped
  • 1/3 cup packed fresh flat-leafed parsley leaves, washed well, spun dry, and chopped
  • 3 tbsps. fresh lemon juice
  • 1/2 tsp. sugar

For Soy-Ginger Dipping sauce:

  • **Hon-dashi, Japanese bonito-type soup stock granules, is sold at Asian markets and in the Asian section of some supermarkets.

Cakes

  • *Canned chipotle chilies in adobo sauce are available at Latin American markets, specialty foods stores and some supermarkets throughout the country.
  • **Available at Latin American markets and many supermarkets.

For tempura batter

  • four 8-by-7 1/2 inch sheets toasted nori
  • 1 scallion, quartered lengthwise
  • 1/2 red bell pepper, cut into thin strips
  • 1/2 large carrot, cut lengthwise into thin strips
  • 1/4 cup chopped fresh coriander sprigs
  • vegetable oil for deep-frying

For topping

  • Special equipment: a mandoline or similar manual slicer such as a Japanese ; a deep-fat thermometer

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid

Dippers

Directions

  1. Step 1 On a large baking sheet arrange bread slices in one layer and lightly brush both sides of each slice with oil.

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  2. Step 2 Toast slices in middle of oven 15 minutes and turn over. Sprinkle slices with Parmesan and toast 15 minutes, or until golden.
  3. Step 3 Transfer toasts to a rack and cool. Toasts may be made 2 days ahead and kept in a sealable plastic bag at room temperature.

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  4. Step 4 In a large heavy skillet toast pine nuts in 3 tablespoons oil over moderate heat until golden and with a slotted spoon transfer to a small bowl.

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  5. Step 5 In oil remaining in skillet sauté eggplant, onion, minced garlic, and salt to taste over moderately high heat, stirring, until eggplant begins to brown.

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  6. Step 6 Cook mixture, covered, over moderate heat, stirring occasionally, until eggplant is tender, about 10 minutes, and transfer to a bowl.

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  7. Step 7 Into eggplant mixture stir garlic paste, tomatoes, basil, parsley, lemon juice, sugar, remaining 3 tablespoons oil, and salt and pepper to taste.

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  8. Step 8 Spread may be made 2 days ahead and chilled, covered. Keep toasted pine nuts in a sealable plastic bag at room temperature.

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Nutrition information

Calories 906 Carbohydrates 35 g (12%)
Fat 84 g (129%) Protein 13 g (26%)
Saturated Fat 13 g (63%) Sodium 276 mg (12%)
Polyunsaturated Fat 13 g Fiber 12 g (49%)
Monounsaturated Fat 54 g Cholesterol 10 mg (3%)