Thursday, September 25, 2014

Autumn Eggplant and Pumpkin Dip

The finished result is very pretty. The oil will collect at the edges of the bowl and there will be three things going on: creamy dip, nutty pesto, silky oil. Serve with fresh, hard-crust bread, crudites, or your favourite crackers. Bonus points if you make this with a glass of wine in your hand.

This didn't have a recipe, so I'll do my best to recall what exactly was chucked into the blender and scooped into which bowls...

Two parts to this dip:

1. Puree together the following: 
- 1 large eggplant, cut in half and baked at 425deg for 40 minutes, scooped out
- 1 cup of pure pumpkin puree (we bought canned) *NOT pumpkin pie filling
- 1/2 cup of creme fraiche or sour cream
- 2 cloves of garlic
- a big handful of fresh Italian parsley
- salt and pepper to taste

2. Scoop into dish and top with the following pesto:
*I could have used a food processor, but sometimes it's fun to see your house-guests sweat it out with the pestle and mortar...
- 1/4 cup of pumpkin seeds, quickly toasted in a small pan
- 1 anchovy, or 1 tbs of anchovy paste (trust me on this one...)
- a little handful of the parsley stalks
- a little handful of fresh basil leaves
- 1/4 cup of good olive oil
- just pepper, as the salt is covered by the anchovy

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