in Italy

Eggplant spread

updated

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Ingredients for 1 servings:

  • 200 g eggplant(s)
  • 1 garlic clove(s)
  • 2 tbsp oil
  • 2 tbsp lemon juice
  • 50 ml Marsala
  • 3 tbsp parsley, chopped
  • 100 g ricotta
  • possibly shallot(s), a finely chopped
  • white bread

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Dice the eggplant and sauté it in oil with the chopped garlic clove. You can also add a shallot. Then deglaze with the lemon juice and Marsala wine, sauté for 10 minutes, and then puree. Mix in the parsley and ricotta, spread on toasted slices of white bread, and serve warm.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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