Great Party Appetizer
- 3 each eggplants (800 grams) roasted with skin on
- 1/2 cup red bell peppers finely diced
- 1/2 cup yellow bell peppers finely diced
- 3/4 cup Spanish1 onion finely diced
- 1/4 cup vegetable base
- 1 tbls garlic chopped
- 1 1/2 cup golden raisins
- 1 cup pine nuts roasted
- 2 ounze butter
- 2 ounze heavy cream
- 3 cup cake flour sifted
- 1/2 cup parmesan cheese grated
- 1 cup fontina cheese grated
- 1/4 cuo chopped herbs basil, thyme, oregano
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 tbls olive oil
Puncture the eggplants with a fork, place on a baking sheet and bake for about 30 minutes, or until soft. Cut them in half and spoon out the soft interior, chop them coarsely by a knife. Place them in a colander and let stand to drain the juices.
*Saute the onions, garlic, and peppers with the butter and olive oil, add the cleaned, drained eggplant chunks, plus all the remaining ingredients, except the flour.
*Cook over low heat until dry and thick, be careful, keep stirring constantly, it sticks to the bottom of the pan! add flour as needed during the cooking process to obtain a dry, sticky, mash potato consistency.
*Adjust seasoning.
*Move it into a mixing bowl, let chill
*Form 3 -4-inch size cakes, in a saute pan, heat olive oil, bake the cakes until brown on both sides and hot on the interior.
Serve with Red Pepper Sugo Sauce, Spicy Tomato Sauce, or Saffron Beurre Blanc Sauce!
