EGGPLANT AND SUN-DRIED TOMATO SPREAD
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
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
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Hinata
[email protected]Overall, I highly recommend this eggplant and sun-dried tomato spread.
Abdulrahman Mukhtar
[email protected]This is a recipe that I will definitely be making again and again.
Biffle Susann
[email protected]I also tried the spread on a sandwich and it was delicious.
Trizzy Joels
[email protected]I served the spread with crackers and it was a perfect snack.
Motoai Motoai
[email protected]The spread is creamy and flavorful.
Syed Rasool
[email protected]The sun-dried tomatoes add a nice tanginess.
REEZKU BOY YOLA
[email protected]I love the smoky flavor of the roasted eggplant.
MALAYSIA BROOKS
[email protected]The spread is easy to make and can be served as an appetizer, dip, or sandwich spread.
Jazmin Zavala
[email protected]This is a great recipe for using up leftover eggplant. I will definitely be making it again.
Maryam Abbasi
[email protected]I made this spread for a party and it was a huge hit! Everyone loved it.
aaliyha Cosby
[email protected]This eggplant and sun-dried tomato spread is a delicious and versatile dish. I love the combination of flavors and textures.