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Vegan eggplant, olive and caper spread

updated

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Ingredients for 1 servings:

  • 300 g eggplant(s)
  • 80 g tomato paste
  • 50 g olives, green
  • 25 capers
  • e.g. olive oil
  • e.g. salt and pepper
  • basil
  • oregano

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Preheat the oven to 180°C. Wash the eggplants, trim the stems, and pierce them several times with a knife. Cook the eggplants in the oven at 180°C for about 20 minutes until soft. Combine the remaining ingredients with the cooled and finely chopped eggplant in a measuring jug and blend until smooth. Pour the spread into a jar. It will keep in the refrigerator for about 2 weeks.

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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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