Spicy Eggplant Spread Recipes

SPICY AUBERGINE (EGGPLANT) AND RED PEPPER TAPENADE - DIP

Steps:

• Preheat the oven to 200°C or 400°F.
• Take a sturdy oven proof tin or dish and add the aubergines, red peppers, garlic cloves, tomatoes, cumin, coriander, chili powder and the olive oil.
• Mix thoroughly, so everything has a light coating of oil.
• Roast in the oven on the top shelf for 30 to 45 minutes, or until charred and tinged brown on the edges and soft to the touch.
• Take out and leave to cool slightly.
• Add the fresh coriander (cilantro), harissa paste if using and sun-dried tomatoes. Season well with salt & pepper.
• Tip all the mixture into a large bowl and blend it all together with a hand mixer/blender.
• Do NOT over mix - it should be smooth but not pureed!
• Serve in an attractive bowl and dribble the remaining olive oil over the top, garnish with some fresh coriander (cilantro) or chopped flat leaf parsley. You can also add an olive or two.
• Store in a container in the fridge with olive oil on the top for up to 2 weeks.

SPICY INDIAN EGGPLANT SPREAD

Steps:

• Toss eggplant with 3 tablespoons vegetable oil and spread on a long baking sheet prepared with nonstick cooking spray.
• Place on bottom rack of oven and turn oven onto 400°F Roast for 20 minutes, until golden brown.
• Stir eggplant and roast for an additional 5 minutes.
• Heat remaining oil in a skillet and add onion.
• Saute until onion is golden, then stir in garlic and ginger for just a moment.
• Add garam masala, cumin, and cayenne pepper (adjust cayenne pepper to your preferred heat level).
• Once spices are fragrant, about another 30 seconds, add eggplant, tomatoes, and water to skillet.
• Simmer for 10 minutes, partially covered, before removing from heat.
• Stir in cilantro and salt, if desired.
• Optional: Run spread through food processor or blender if you prefer it to have a smoother consistency.