This book is the follow-up to the successful Perfect Party Food. Happy Holidays from the Diva-of Do-Ahead brings the same how-to and do-ahead approach to creating menus for 12 holidays-with special emphasis on Thanksgiving and Christmas-as well as tips on recipe variations, decorating, and serving.
Roasting eggplant and garlic brings out their sweetness, and this spread, with its spike of baisamic vinegar, is delicious served as a topping for toasted breads.
Makes about 2 cups
2 large purple eggplants (about 1 1/2 pounds), stems removed and sliced in half lengthwise
1/4 cup extra-virgin olive oil
4 cloves garlic, unpeeled
1/2 cup finely chopped fresh Italian parsley
2 tablespoons balsamic vinegar
5 shakes hot sauce
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil or a silicone baking liner.
Drizzle the cut sides of the eggplant with some of the oil and arrange them cut side down along with the garlic. Roast for 20 minutes, until the tip of a knife inserted into the eggplant goes in easily. Remove from the oven and cool.
When the eggplant is cool, scoop out the tender inside and place in a food processor. Squeeze the garlic from its skin and add to the work bowl.
Pulse the mixture on and off 5 to 6 times, until eggplant is chopped. Remove to a mixing bowl. Stir in the parsley, vinegar, hot sauce, any remaining olive oil, salt, and pepper. Taste for seasoning and add more salt or pepper if necessary
Diva Do-Ahead: At this point, you can cover and store in the refrigerator for up to 4 days. Remove from the refrigerator 1 hour before serving and stir to blend. Serve immediately.
