Eggplant Spread Recipe

Name: Eggplant Spread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: two 1 1/2-pound eggplants; 1 medium onion, minced; 1 garlic clove, minced; 2 tablespoons minced fresh flat-leafed parsley leaves plus parsley sprigs for garnish; 1 teaspoon minced fresh thyme leaves; 2 teaspoons minced fresh basil leaves; 3 tablespoons extra-virgin olive oil; 2 tablespoons red-wine vinegar; 2 tablespoons drained bottled capers, chopped fine; pita loaves, cut into wedges, as an accompaniment

Servings: persons

two 1 1/2-pound eggplants
1 medium onion, minced
1 garlic clove, minced
2 tablespoons minced fresh flat-leafed parsley leaves plus parsley sprigs for garnish
1 teaspoon minced fresh thyme leaves
2 teaspoons minced fresh basil leaves
3 tablespoons extra-virgin olive oil
2 tablespoons red-wine vinegar
2 tablespoons drained bottled capers, chopped fine
pita loaves, cut into wedges, as an accompaniment

1
Pierce the eggplants in several places with a fork and grill them on a rack set about 4 inches over glowing coals for 30 to 35 minutes, or until they are very soft.
2
(Alternatively, the eggplants may be broiled on the rack of a broiler pan under a preheated broiler about 6 inches from the heat, turning them, for 30 to 35 minutes, or until they are soft.)
3
Let the eggplants cool until they can be handled, halve them, and discard as many seeds as possible.
4
Scrape the flesh away from the skin and squeeze the eggplant gently between paper towels to remove as much excess liquid as possible.
5
In a bowl mash the eggplant coarse, stir in the onion, the garlic, the minced herbs, the oil, the vinegar, the capers, and salt and pepper to taste, and let the spread stand, covered and chilled, for 3 hours to allow the flavors to develop.
6
The eggplant spread may be made 1 day in advance and kept covered and chilled.
7
Garnish the eggplant spread with the parsley sprigs and serve it with the pita wedges.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: two 1 1/2-pound eggplants, 1 medium onion, minced, 1 garlic clove, minced, 2 tablespoons minced fresh flat-leafed parsley leaves plus parsley sprigs for garnish, and more.

Yes, Eggplant Spread falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Spread

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