Best 3 Eggplant And Tomato Spread Recipes

EGGPLANT AND SUN-DRIED TOMATO SPREAD

Steps:

• Preheat oven to 400°F with rack in middle.
• Cut off and discard top of garlic head to expose cloves. Brush top of head with 1/2 tablespoon olive oil. Wrap garlic in foil and roast until tender, about 45 minutes. Cool to warm, then squeeze garlic cloves from skins into a small bowl, discarding skins.
• Meanwhile, cut eggplant into 1/2-inch pieces and toss with 1 1/2 teaspoons salt in a large colander. Let drain 30 minutes. Squeeze eggplant in a kitchen towel to remove liquid.
• Heat 2 tablespoons olive oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté one third of eggplant until browned and tender, about 6 minutes. Transfer to a bowl. Cook remaining eggplant in olive oil in same manner (in 2 batches), transferring to bowl.
• Add 1 cup cooked eggplant to garlic and coarsely mash together. Stir into remaining eggplant with sun-dried tomatoes (without tomato oil), parsley, basil, lemon juice, and 3/4 teaspoon pepper. Season with salt and drizzle with tomato oil.
• What to drink:
• Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07

EGGPLANT AND TOMATO SPREAD

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Brush cut sides of eggplant and tomatoes with 2 tablespoons olive oil.
• Place eggplants and tomatoes, cut sides down, on the preheated grill. Cook eggplant for 4 minutes, then flip and grill until tender, about 10 minutes more. Cook tomatoes until very tender, about 5 minutes per side. Transfer eggplant to a cutting board and tomatoes to a food processor.
• Scrape eggplant pulp from the skins. Discard skins and place pulp in the food processor with tomatoes. Add tahini, parsley, and garlic; pulse until mostly smooth. Season with salt and pepper.
• Transfer to a serving bowl. Top with feta cheese and sesame seeds.

TOMATO EGGPLANT SPREAD AND PARMESAN TOASTS

Steps:

• Make Parmesan toasts:
• Preheat oven to 325° F.
• On a large baking sheet arrange bread slices in one layer and lightly brush both sides of each slice with oil. Toast slices in middle of oven 15 minutes and turn over. Sprinkle slices with Parmesan and toast 15 minutes, or until golden. Transfer toasts to a rack and cool. Toasts may be made 2 days ahead and kept in a sealable plastic bag at room temperature.
• In a large heavy skillet toast pine nuts in 3 tablespoons oil over moderate heat until golden and with a slotted spoon transfer to a small bowl. In oil remaining in skillet sauté eggplant, onion, minced garlic, and salt to taste over moderately high heat, stirring, until eggplant begins to brown. Cook mixture, covered, over moderate heat, stirring occasionally, until eggplant is tender, about 10 minutes, and transfer to a bowl. Cool mixture.
• Into eggplant mixture stir garlic paste, tomatoes, basil, parsley, lemon juice, sugar, remaining 3 tablespoons oil, and salt and pepper to taste. Spread may be made 2 days ahead and chilled, covered. Keep toasted pine nuts in a sealable plastic bag at room temperature. Bring spread to room temperature before serving.
• Just before serving, stir pine nuts into spread. Serve spread with toasts.