Eggplant and Sun-dried Tomato Spread
A Mediterranean-inspired spread combining roasted eggplant, sweet sun-dried tomatoes, fresh herbs, and roasted garlic. Perfect for serving on toasted baguette slices as an appetizer or party snack.
Ingredients
- •1 head garlic
- •6½ tablespoons extra-virgin olive oil
- •2½ pounds eggplant
- •½ cup oil-packed sun-dried tomatoes
- •½ cup flat-leaf parsley
- •½ cup basil
- •1 tablespoon lemon juice
- •1 serving baguette slices
Cooking Instructions
- 1.
Preheat oven to 400°F with rack in middle.
5 min
- 2.
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.
45 min
- 3.
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.
30 min
- 4.
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.
18 min
- 5.
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.
10 min
- 6.
Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07
