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Eggplant spread

updated

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Ingredients for 1 servings:

  • 2 m.-large eggplant(s)
  • 1 small jar of dried tomatoes in oil
  • 1 clove(s) garlic
  • 1 sprig(s) rosemary
  • 1 sprig(s) of thyme
  • some oregano
  • 2 tbsp tomato paste
  • 1 tbsp balsamic vinegar
  • 1 tsp salt
  • Pepper, from the mill
  • e.g. olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

also suitable as a dip, for parties or as a starter, vegan

Roughly dice the eggplants, arrange them on a baking sheet, drizzle with olive oil, and bake in the oven at 200°C until lightly browned. Trim the herbs and pluck the leaves from the stems. Place all ingredients in a blender or blend with an immersion blender until smooth. Add a little more olive oil, if desired. Season with salt and pepper and blend again. Tip: Serve in a small bowl with fresh herbs or directly with baguette slices to make small canapés (especially delicious with a dollop of mascarpone and a black olive).

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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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