One eggplant takes you a long way here. With one recipe I normally manage to line two big pies, and have plenty left over to spread on bread or use as a dip. However, if you plan on serving a lot of people I suggest you double the ingredients. That way you're on the safe side, and as I said, it should keep well for a week or so if it's refrigerated, so no worries if there's any left over. You won't have any problems with finding ways to use it up! Now put on an apron and let's listen to some Sinatra, King Cole, Lovin' Spoonful, and, yes, Incubus.
EASY-PEASY EGGPLANT DIP/SPREAD
yields: approx. 2 cups
preparation: 10-15 minutes
(soaking: +4 hours / overnight)
roasting: 30-40 minutes
oven: gas mark 6 / 400°F / 200°C
EQUIPMENT & INGREDIENTS
1 small bowl
1 big stainless steel oven tray
food processor / blender
airtight glass container
(you can re-use an old olive jar, for instance;
one that has a metal lid)
* You can skip this step if you're in a hurry, however I strongly suggest you don't. But if you're too impatient for your own good, or if you're at gunpoint, you can use the raw cashews without soaking them - however, do make sure they're thoroughly washed - but you will then need to add a bit of water to the mixture. Start off with 1 tbsp and add more at your discretion.
** Don't throw away the roasted skin! Chop it up and add it to some stir-fried veggies, or dunk it in your vegetable pie, or even in a sandwich. Good luck with managing to do this, as the man I'm to wed simply folds it up and eats it whole while I'm looking away.