Eggplant and Sun-dried Tomato Spread

Name: Eggplant and Sun-dried Tomato Spread
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 1 slice Accompaniment: toasted baguette; 118 milliliters chopped basil; 1 kilograms eggplant; 118 milliliters chopped flat-leaf parsley; 1 head garlic; 1 Tbsp fresh lemon juice; 85 grams 1/2 cup oil-packed sun-dried tomatoes , chopped, plus 2 tablespoons tomato oil; 7 Tbsps extra-virgin olive oil, divided

Eggplant and Sun-dried Tomato Spread might be just the side dish you are searching for. This vegan recipe serves 8. One serving contains 177 calories, 3g of protein, and 13g of fat. From preparation to the plate, this recipe takes approximately 1 hour. 1 person found this recipe to be flavorful and satisfying. A mixture of garlic, olive oil, eggplant, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Preheat oven to 400°F with rack in middle.

Equipment you will use

Oven

Cut off and discard top of garlic head to expose cloves.

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Clove

Garlic

Brush top of head with 1/2 tablespoon olive oil. Wrap garlic in foil and roast until tender, about 45 minutes. Cool to warm, then squeeze garlic cloves from skins into a small bowl, discarding skins.

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Garlic

Olive Oil

Wrap

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Bowl

Aluminum Foil

Meanwhile, cut eggplant into 1/2-inch pieces and toss with 1 1/2 teaspoons salt in a large colander.

Ingredients you will need

Eggplant

Salt

Equipment you will use

Colander

Let drain 30 minutes. Squeeze eggplant in a kitchen towel to remove liquid.

Ingredients you will need

Eggplant

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Kitchen Towels

Heat 2 tablespoons olive oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté one third of eggplant until browned and tender, about 6 minutes.

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Olive Oil

Eggplant

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Frying Pan

Transfer to a bowl. Cook remaining eggplant in olive oil in same manner (in 2 batches), transferring to bowl.

Ingredients you will need

Olive Oil

Eggplant

Equipment you will use

Bowl

Add 1 cup cooked eggplant to garlic and coarsely mash together. Stir into remaining eggplant with sun-dried tomatoes (without tomato oil), parsley, basil, lemon juice, and 3/4 teaspoon pepper. Season with salt and drizzle with tomato oil.

Ingredients you will need

Sun Dried Tomatoes