Six Seasons: A New Way with Vegetables
Roasted Eggplant Spread
Page 235
| Course Type: Spreads
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Recipe Reviews
This was a fantastic way to use my home grown eggplant. I roasted my eggplants in my cast iron pan on stovetop and then whipped it up the next day. A bit of skin is fine for homegrown eggplants. We had it with homemade bread and it was delicious. Will def repeat this.
kateq from annapolis, md
This very simple spread is made up of an eggplant, roasted until it is totally soft, scraped into a food processor with colatura, vinegar, some peperoncini and olive oil, all of which is blended till smooth. You can add a squeeze of lemon if you wish. I scraped mine into a dish--it was sort of gray and unexciting. I covered it with plastic and tucked into the fridge. That was yesterday. Today, I took it out and dipped some pita into it. It's still not pretty, but it tastes so good. I think it's the colatura--magical stuff. Whatever--those hours in the fridge let everything meld in a mystical way so that this rather mundane concoction turned into a smooth, unctuous mass which is full of subtle yet surprising flavor. Very good stuff.
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