Eggplant and Sun-dried Tomato Spread |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 8 |
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A whole head of roasted garlic lays the foundation for an eggplant spread that's silky and satisfying, while chopped sun-dried tomatoes, fresh parsley, basil, and lemon add a healthy dose of sunshine, brightening its flavor and color. Serve it with thin slices of toasted baguette for a great take on crostini. Ingredients:
1 head garlic |
6 1/2 tablespoons extra-virgin olive oil, divided |
2 1/2 pounds eggplant |
1/2 cup oil-packed sun-dried tomatoes (3 ounces), chopped, plus 2 tablespoons tomato oil |
1/2 cup chopped flat-leaf parsley |
1/2 cup chopped basil |
1 tablespoon fresh lemon juice |
accompaniment: toasted baguette slices |
Directions:
1. Preheat oven to 400°F with rack in middle.
2. Cut off and discard top of garlic head to expose cloves. 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.
3. Meanwhile, cut eggplant into 1/2-inch pieces and toss with 1 1/2 teaspoons salt in a large colander. Let drain 30 minutes. Squeeze eggplant in a kitchen towel to remove liquid.
4. 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. Transfer to a bowl. Cook remaining eggplant in olive oil in same manner (in 2 batches), transferring to bowl.
5. 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.
6. What to drink:Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07
7. Cooks' note: Spread, without herbs, can be made 1 day ahead and chilled. Bring to room temperature and stir in herbs before serving.
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