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French   -   Roasted Eggplant Pistounade   adapted from Pedaling Through Provence by Sarah Leah Chase

  • 2 Large Eggplants
  • 1 Can Chickpeas -- Drained
  • 3/4 Cup Green Olive -- Chopped
  • 3 Cloves Garlic -- Chopped
  • 1 Medium Red Bell Pepper -- Roasted, Chopped
  • 1/4 Cup Olive Oil
  • 1 Lemon Lemon Juice
  • 1/2 Cup Sun-Dried Tomatoes -- Rehydrated
  • 1/4 Cup Parlsey -- Chopped
  • 1/4 Cup Basil -- Chopped
  • Salt And Pepper -- To Taste
  • French Bread Slices -- Toasted
Directions preheat oven to 400; line a roasting pan with foil; prick eggplants all over; place in pan, bake about 45 minutes; let cool; scoop out pulp; chop; place chickpeas, olives and garlic in food processor; pulse to coursely chopped; add olive oil and lemon juice and incorporate; stir into eggplant pulp; add remaining ingredients (except bread), refridgerate 1 hour; serve spread on french bread.
Serves 6
Time to Make 0:00

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