Eggplant Spread

[Guest guest]

This dish can be served chilled or reheated in an ovenproof serving

dish with crumbled feta or goat cheese on top.

 

Eggplant Spread

 

1 large eggplant

1-2 tablespoons olive oil

1/2 teaspoon cumin

1/2 cup red, yellow or green pepper, cored and chopped

1/2 cup onion, chopped

2 cloves garlic, minced

2/3 cup plum or Roma tomatoes (or canned), chopped

1 tablespoon fresh lemon or lime juice

1 tablespoon fresh basil, chopped

1/2 cup fresh parsley, chopped

sea salt and fresh ground pepper, to taste

 

Preheat oven to 325 degrees F.

 

Roast the whole eggplant until soft (prick with a fork to test

doneness), about 30 minutes. Cut the eggplant in half and place in a

colander under cool running water for a few seconds. Drain and cool

until it can be handled. Scoop out the eggplant, and chop fine.

 

Heat the olive oil in a skillet, stir in the cumin, and saute the

pepper, onion and garlic over medium heat until soft (but not

browned), about 10 minutes. Add in the eggplant, tomatoes, lemon

juice, and basil and cook over low heat, stirring often, until the

mixture is thick and nearly smooth, about 20 minutes. Season with salt

and pepper, to taste.

 

Serve this dip warm or chilled. Garnish with chopped fresh parsley.

 

Serves 6 to 8.

 

Recipe by Karri Ann 2000-04.

 

shalom,

Karri Ann

[Guest guest]

My mom made something like this - baked chopped eggplant, fried onions, stirred

into beaten eggs. Has anyone heard of this? Or have a better recipie. Sari

 

Karri Ann <karriannallrich wrote:

 

This dish can be served chilled or reheated in an ovenproof serving

dish with crumbled feta or goat cheese on top.

 

Eggplant Spread

 

1 large eggplant

1-2 tablespoons olive oil

1/2 teaspoon cumin

1/2 cup red, yellow or green pepper, cored and chopped

1/2 cup onion, chopped

2 cloves garlic, minced

2/3 cup plum or Roma tomatoes (or canned), chopped

1 tablespoon fresh lemon or lime juice

1 tablespoon fresh basil, chopped

1/2 cup fresh parsley, chopped

sea salt and fresh ground pepper, to taste

 

Preheat oven to 325 degrees F.

 

Roast the whole eggplant until soft (prick with a fork to test

doneness), about 30 minutes. Cut the eggplant in half and place in a

colander under cool running water for a few seconds. Drain and cool

until it can be handled. Scoop out the eggplant, and chop fine.

 

Heat the olive oil in a skillet, stir in the cumin, and saute the

pepper, onion and garlic over medium heat until soft (but not

browned), about 10 minutes. Add in the eggplant, tomatoes, lemon

juice, and basil and cook over low heat, stirring often, until the

mixture is thick and nearly smooth, about 20 minutes. Season with salt

and pepper, to taste.

 

Serve this dip warm or chilled. Garnish with chopped fresh parsley.

 

Serves 6 to 8.

 

Recipe by Karri Ann 2000-04.

 

shalom,

Karri Ann