Eggplant Spread Recipes

ROASTED EGGPLANT SPREAD

Steps:

• Preheat oven to 400°. Mix first 4 ingredients. Place vegetables in a large bowl; toss with oil mixture. Transfer to a 15x10x1-in. pan coated with cooking spray. Roast vegetables until softened and lightly browned, 45-50 minutes, stirring once., Transfer to a food processor; cool slightly. Add tomato paste; pulse just until blended (mixture should be chunky)., Transfer to a bowl; cool completely. Serve with baguette slices or crackers.

STRANGE FLAVOR EGGPLANT SPREAD

Steps:

• Preheat the oven to 450 degrees F (220 degrees C). Prick the eggplant several times with a fork, and remove the leaves. Place on a baking sheet. Bake for 30 minutes in the oven, turning over once, until tender. Remove from the oven, and slit open to cool.
• While the eggplant are still warm, remove the stem end and peel. Cut into chunks, and place them in the container of a blender or food processor. Process until smooth.
• In a small dish, combine the garlic, ginger, green onions, and red pepper flakes. In a separate dish, stir together the soy sauce, brown sugar, rice vinegar, and hot water.
• Heat a wok over high heat until hot enough to evaporate a drop of water. Pour in the peanut oil, and swirl to coat the wok. When the oil is hot, dump in the garlic mixture, and stir-fry for about 15 seconds. Pour in the soy sauce mixture, and bring to a simmer. Stir in the eggplant puree, cooking just until heated through. Remove to a serving dish, and stir in the sesame oil. Allow to cool, and serve at room temperature as a spread for the bread.

EASY EGGPLANT SPREAD

Steps:

• Preheat oven to 400 degrees. Arrange eggplant cut side up on a baking sheet. Make slits in eggplant and insert garlic and thyme. Drizzle with 2 tablespoons oil. Season with 1/2 teaspoon salt. Bake until tender, about 1 hour. Remove from oven; let stand until cool, about 20 minutes.
• Scoop flesh into a food processor. Add herbs, 2 tablespoons oil, and lemon juice. Puree until smooth. Pulse with 1 teaspoon salt and pepper to combine. Serve with crackers or crostini.

SMOKY TOMATO AND EGGPLANT SPREAD

Steps:

• Preheat the oven to 425 degrees F.
• Partially peel the outside of the eggplant, leaving 1 1/2- to 2-inch strips of skin intact, creating alternating stripes of flesh and skin. Cut the eggplant into 2-inch cubes and add it to a rimmed baking sheet. Drizzle the eggplant with 6 tablespoons of the olive oil, sprinkle with 1/2 teaspoon smoked paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Transfer the eggplant to the oven and roast for 40 minutes, flipping halfway through. After 40 minutes the eggplant should be very tender and browned.
• In the meantime, heat a high-sided skillet over medium heat. Add the remaining 2 tablespoons of olive oil and then the shallots and cook, stirring frequently, until the shallot has softened, about 5 minutes. Next, add the red pepper and garlic and stir to combine. Add the remaining 1 teaspoon smoked paprika, cayenne and 3/4 teaspoon salt. Stir to coat the vegetables in the spices. Add the tomatoes and bring the mixture to a boil. Turn the heat down to low and simmer for 25 minutes.
• Add the cooked eggplant to the tomato mixture and stir to combine, slightly mashing the eggplant into the sauce. Transfer the mixture to a bowl and serve with grilled sourdough.

EGGPLANT SPREAD

Steps:

• Preheat oven to 325 degrees.
• Prick each eggplant in several places with a fork. Put unpeeled eggplants and unpeeled garlic cloves in one or two baking tins. Pour 1/4 cup olive oil over the garlic and place the baking pans in the oven for approximatley 1 1/4 hours, or until eggplants become wrinkled and collapse totally when pressed. Baste garlic cloves with pan oil during cooking. When cooked, garlic should be soft but golden brown. When eggplant and garlic are done, let stand until cool enough to handle. Reserve basting oil.
• Cut cooked eggplants in half and scoop out soft flesh, including seeds, into a mixing bowl. Squeeze garlic pulp from skins and add to bowl. Add lemon juice and salt and pepper. Mash and mix together with a fork, adding remaining olive oil and reserved basting oil as you mix. Adjust seasonings.

ROMANIAN ROASTED EGGPLANT SPREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Poke eggplant with a fork and place on a baking sheet.
• Roast in the preheated oven until skin is charred and eggplant is soft, about 45 minutes. Cool until easily handled, 5 to 10 minutes.
• Peel eggplant and drain in a colander for 30 minutes. Chop eggplant very finely.
• Place eggplant in a bowl and blend using an electric mixer. Gradually add oil and keep mixing until incorporated, about 2 minutes. Add yogurt and salt; mix well. Stir in chopped onion.

EGGPLANT SPREAD

Steps:

• Heat grill to high. Pierce eggplants several times with a sharp knife. Place on grill. Cover; cook, turning occasionally, until blackened all over and flesh is very soft, 20 to 30 minutes. When cool enough to handle, halve lengthwise. Scrape flesh into a colander (discard skins); let drain.
• Process tahini, lemon juice, garlic, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper in a food processor until smooth. Add eggplant; process until smooth.
• Transfer mixture to a serving dish. If desired, drizzle with oil, and garnish with parsley or olives.

EGGPLANT SPREAD

Steps:

• Pierce the eggplants in several places with a fork and grill them on a rack set about 4 inches over glowing coals for 30 to 35 minutes, or until they are very soft. (Alternatively, the eggplants may be broiled on the rack of a broiler pan under a preheated broiler about 6 inches from the heat, turning them, for 30 to 35 minutes, or until they are soft.) Let the eggplants cool until they can be handled, halve them, and discard as many seeds as possible. Scrape the flesh away from the skin and squeeze the eggplant gently between paper towels to remove as much excess liquid as possible. In a bowl mash the eggplant coarse, stir in the onion, the garlic, the minced herbs, the oil, the vinegar, the capers, and salt and pepper to taste, and let the spread stand, covered and chilled, for 3 hours to allow the flavors to develop. The eggplant spread may be made 1 day in advance and kept covered and chilled. Garnish the eggplant spread with the parsley sprigs and serve it with the pita wedges.