From an Italian Garden.
1 medium size eggplant (about 1 - 1½ pounds)
Preheat oven to 350 degrees F. Wrap the eggplant in aluminum foil and place it on a baking sheet in the oven. Bake for 1½ to 2 hours, until completely tender.
Prick several holes in eggplant, place in shallow glass dish with 2 T water and microwave on high for about 10 minutes, or until eggplant is soft and “deflated”
Slice cooked eggplant in half and carefully pour off any liquid. Using a soup spoon, scrape the eggplant flesh from the skin and place it in small bowl.
In a food processor fitted with a steel blade or a blender, combine:
8 oil-packed sun-dried tomato halves OR
8 sun-dried tomato halves, soaked in hot water then drained*
½ cup packed fresh parsley leaves
1 small clove garlic
and process for about 15 seconds or until tomatoes are finely chopped, with the machine running, slowly add
¼ c olive oil
blend until fully incorporated into the tomatoes.
Transfer the tomato mixture to the bowl with the eggplant and use a wooden spoon to beat the eggplant until it is almost smooth (eggplant should still have some texture). Alternatively, add eggplant to mixture in food processor bowl and pulse one or two times being careful not to destroy texture of eggplant.
Serve with Crostini Toasts or krackle bread.
*Although Judith Barrett says to use only sun-dried tomatoes packed in oil I have made this recipe most often with dried sun-dried tomatoes, soaked in hot water to soften and have found it most tasty.