EGGPLANT AND SUN-DRIED TOMATO SPREAD

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Eggplant and Sun-dried Tomato Spread image

Provided by Ian Knauer

Categories     Tomato     Vegetarian     Quick & Easy     Dinner     Lunch     Eggplant     Healthy     Potluck     Gourmet     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

1 head garlic
6 1/2 tablespoons extra-virgin olive oil, divided
2 1/2 pounds eggplant
1/2 cup oil-packed sun-dried tomatoes (3 ounces), chopped, plus 2 tablespoons tomato oil
1/2 cup chopped flat-leaf parsley
1/2 cup chopped basil
1 tablespoon fresh lemon juice
Accompaniment: toasted baguette slices

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

Hinata
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Overall, I highly recommend this eggplant and sun-dried tomato spread.


Abdulrahman Mukhtar
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This is a recipe that I will definitely be making again and again.


Biffle Susann
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I also tried the spread on a sandwich and it was delicious.


Trizzy Joels
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I served the spread with crackers and it was a perfect snack.


Motoai Motoai
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The spread is creamy and flavorful.


Syed Rasool
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The sun-dried tomatoes add a nice tanginess.


REEZKU BOY YOLA
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I love the smoky flavor of the roasted eggplant.


MALAYSIA BROOKS
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The spread is easy to make and can be served as an appetizer, dip, or sandwich spread.


Jazmin Zavala
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This is a great recipe for using up leftover eggplant. I will definitely be making it again.


Maryam Abbasi
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I made this spread for a party and it was a huge hit! Everyone loved it.


aaliyha Cosby
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This eggplant and sun-dried tomato spread is a delicious and versatile dish. I love the combination of flavors and textures.