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APPETIZERS<br />
EGGPLANT DIP<br />
CHEF ALBERT DEANGELIS | COOK TIME 30 MIN. | MAKES 4 SERVINGS<br />
Ingredients<br />
• 2 lb - eggplant sliced 1/2-inch thick,<br />
covered with salt<br />
• 1/3 cup (100 g) - sautéed fine diced<br />
red onion<br />
• 2 tsp (10 g) - fresh mint chopped<br />
• 2 tbsp (35 g) - Calabrian chili paste<br />
• 5 tbsp (75 g) - Monini Originale Extra<br />
Virgin Olive Oil<br />
• 4 tbsp (60 g) - red wine vinegar<br />
• 1 1/2 tbsp (20 g) - honey<br />
Directions<br />
1. Wash salt off eggplant.<br />
2. Grill on both sides medium heat until soft and well charred.<br />
3. Sauté red onion in a 1/3 cup of olive oil. Let cool.<br />
4. Dice eggplant in 1-inch pieces.<br />
5. Combine all ingredients except the remaining EVOO. Puree in<br />
food processor until semi smooth.<br />
6. Place mixture in bowl and add remaining Monini EVOO by hand.<br />
7. Serve with grilled pizza bread, pita, or country bread. Drizzle<br />
bread after grilling with additional Monini EVOO.<br />
Featuring:<br />
MONINI ORIGINALE EXTRA VIRGIN OLIVE OIL<br />
SKU # GOM125<br />
SKU # GOM122<br />
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