Roasted eggplant spread
Recipe by Dandl Home
4 eggplants, black Italian, 4lb.
All of these ingredients are to taste
10 sun dried tomatoes halves, packed in oil, blot dry & finely diced
2 Tbl. fresh lemon juice
2 Tbl. extra-virgin olive oil
3 Tbl. minced red onion
1/2 head garlic, roasted, mashed
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
3 Tbl. minced fresh flat-leaf parsley, optional but looks nice
1/8 tsp. red pepper flakes, optional
1 jalapeno diced very fine,
3 to 4 drops liquid Hickory smoke
Prep. Time → 1 day min
1. Bake @ 425° for 1hr. until soft & the skin slightly charred.
Put in a colander to cool & drain bu slicing the bottom of the eggplant.
When eggplant has cooled to touch, scrape flesh out, you do not need to take out the seeds.
2. Chop finely by hand. Place in a fine meshed sieve in a bowl, covered to drain for 1 day in fridge. This is very important! It helps remove the bitterness associated with the eggplant as well as removing excess moisture.
3. Combine lemon juice, olive oil, garlic, sugar, salt, pepper & Hickory smoke. When it's thoroughly combined; almost paste like, add to the eggplant, mix well then add tomatoes parsley & onion. It's best if it is allowed to sit in the fridge, covered for at least a couple of hours to incorporate the flavors
4. To roast the garlic cut 1/3 off top of garlic head, drizzle with a little olive oil & a sprinkle of salt. Wrap in heavy duty foil and put it in the oven with the eggplant.
5. You can use PLUM tomatoes instead of sun dried; chop & drain in a sieve for an hour to remove excess moisture.
appetizers April 10, 2011 21:18
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