Julia Childs Eggplant Walnut Dip Recipes

Steps:

• Heat oven to 425 degrees. Cut green caps off eggplants and place them whole in a baking dish. Bake until very soft and collapsing, 30 to 35 minutes. When cool enough to handle, scrape flesh into the bowl of a mixer (or use a hand mixer).
• Beat at high speed for about two minutes, until smooth and fluffy. Add walnuts, garlic, ginger, allspice, two big pinches of salt and one of pepper. Shake in a few dashes of hot sauce. Mix well.
• With the mixer running, gradually drizzle in oil, as if making mayonnaise, just until mixture is emulsified and creamy. Stop, taste and adjust the seasonings with salt, pepper and hot sauce. If desired, beat in remaining olive oil.
• Serve immediately, or cover and refrigerate for up to one week.

Steps:

• Put the bulgur in a bowl and add 1/4 teaspoon salt and 1 cup boiling water. Cover and let sit until the bulgur is tender and the water is absorbed, about 30 minutes. Fluff with a fork.
• Heat the olive oil in a large skillet over medium-high heat. Lay the eggplant halves cut-side down in the skillet and season with salt, then place another skillet on top and weigh it down with large cans. Cook until the eggplant is soft and golden brown, about 6 minutes. Uncover, flip the eggplant and season with salt, then cover, weigh down and cook about 5 more minutes. Transfer to a paper towel-lined plate to cool.
• Pulse the walnuts, onion, celery and garlic in a food processor until coarsely chopped. Add the cilantro, tarragon and coriander and pulse until smooth. Add the bulgur and vinegar and pulse once or twice to combine. Add 1 teaspoon salt, and pepper to taste. Spread the bulgur mixture evenly on the cut sides of 3 eggplant halves; sandwich with the remaining halves. Wrap tightly with plastic wrap and refrigerate at least 1 hour.
• Slice the stuffed eggplant into pieces, sprinkle with the feta and drizzle with olive oil.

Steps:

• Peel eggplant and cut into half-inch dice.
• (If you wish, salt cubes with 1/2 t salt, let drain for 20 minutes, then dry in a towel--optional).
• Film large (preferably nonstick) skillet with the olive oil.
• Saute eggplant cubes over medium-high heat for 4-5 minutes, until tender.
• Add minced garlic and toss for a couple of minutes.
• Add parsley only at the last minute and toss before serving.
• Fine alone (hot or cold) as a side dish, or serve over prepared spaghetti squash.
• May toss with optional parmesan cheese.