in Italy

Eggplant spread

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Ingredients for 4 servings:

  • 2 large eggplants
  • 1 m.-sized onion(s)
  • 4 tbsp oil (sunflower oil)
  • Salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Char the washed and dried eggplants on all sides over high heat on a stovetop (either place aluminum foil directly on the stovetop or use a cast iron pan, no oil). Then peel off the charred skin. Dice the onion very finely. Finely chop the eggplants and mix with the onion. Then stir in about 1 dl of oil a little at a time (like mayonnaise) until the consistency is creamy and the color becomes lighter. Season with salt and refrigerate. More seasoning isn’t necessary; even eggplants develop a slight spicy flavor when prepared this way. Tastes best on thickly buttered white bread.

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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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