Always prepare this Eggplant Spread recipe the day before, as it is best when the eggplant caviar is very cold. This Eggplant Spread is a pure delight as a starter or aperitif on small, lightly grilled toasts.Photo credit: © Eatwell101.com
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Ingredients list for the eggplant spread recipe
- 4 large eggplants
- 2 tbsp of olive oil
- 1 tbsp sesame oil
- 2 onions
- 2 shallots
- 2 cloves of garlic
- Cilantro (even better if it is fresh)
- A few basil leaves
- Chives
- Parsley
- Salt
- Pepper
Directions
1. Peel and finely chop the 2 onions and 2 shallots; the minced slices should be almost translucent. Then add 2 crushed garlic cloves.
Finely chop the cilantro, basil, chives, and parsley.
2. Wrap the 4 eggplants (cut in half) in aluminum foil. Bake at 460°F (240 °C) for 1 hour.
3. In a large skillet, heat 2 tbsp olive oil and 1 tbsp sesame oil, then make the onion-and-shallot stew. Add the crushed garlic and book.
4. Remove the eggplant from the oven and scoop out the flesh with a spoon. Add to the sauce. Add salt and pepper. Add 1 / 2 tsp of cilantro, basil, chives, and a little bit of finely chopped parsley. Melt over low heat for 5 to 10 min.
5. After that, add a personal touch if you want: spice it up a bit with cumin or curry, if you feel like it. Cook for a few more minutes. Let it cool before refrigerating overnight.
Serve Eggplant spread with a slice of toasted bread, cherry tomatoes, and a good White Martini!
Eggplants Spread Recipe
This Eggplant Spread is a pure delight as a starter or appetizer! Serve Eggplant spread with a slice of toasted bread, cherry tomatoes, and a good White Martini!
Ingredients
- 4 large eggplants
- 2 tbsp of olive oil
- 1 tbsp sesame oil
- 2 onions
- 2 shallots
- 2 cloves of garlic
- Cilantro (even better if it is fresh)
- A few basil leaves
- Chives
- Parsley
- Salt
- Pepper
Instructions
- Peel and finely chop the 2 onions and 2 shallots; the minced slices should be almost translucent. Then add 2 crushed garlic cloves.
- Finely chop the cilantro, basil, chives, and parsley.
- Wrap the 4 eggplants (cut in half) in aluminum foil. Bake in the oven at 460°F (240 °C) for 1 hour.
- In a large skillet, heat 2 tbsp olive oil and 1 tbsp sesame oil, then make the onion-and-shallot stew. Add the crushed garlic and book.
- Remove the eggplant from the oven and scoop out the flesh with a spoon. Add to the sauce. Add salt and pepper. Add 1 / 2 tsp of cilantro, basil, chives, and a little bit of finely chopped parsley. Melt over low heat for 5 to 10 min.
- After that, add a personal touch if you want: spice it up a bit with cumin or curry, if you feel like it. Cook for a few more minutes. Let it cool before refrigerating overnight.
- Serve Eggplant spread with a slice of toasted bread, cherry tomatoes, and a good White Martini!
Nutrition
Nutrition information for this recipe.
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