I got two plump eggplants in my vegetable box last week, which I thought was odd…considering it’s winter here. This week I got fresh peas. And strawberries. And brussels sprouts. Aaaand I officially have no grasp on the Australian growing cycle.
Nothing to do but roll with it.
Make this spread to eat on toast or crackers, chicken or fish, over pasta, rice, quinoa, pizza or with eggs. Stir in some chickpeas or white beans to give it a protein boost.
If you like creamy eggplant and sweet roasted garlic, make this immediately. It’s easy to put together, packed with good Mediterranean flavors and tastes great warm, cold or at room temperature. And in all seasons.
Eggplant and Sun-dried Tomato Spread
(very slightly adapted from Gourmet)
– 1/2 head garlic
– 4 tablespoons olive oil, divided
– 1 large eggplant, cut into 1/2-inch/1 cm pieces
– 1/3 cup oil-packed sun-dried tomatoes (3 ounces), chopped, plus 2 tablespoons tomato oil
– 1/2 cup chopped flat-leaf parsley
– 1 tablespoon fresh lemon juice
– salt and freshly ground pepper
Preheat oven to 400 F/205 C.
Cut off and discard the bottom (the woody end) of garlic head to expose cloves. Brush top of head with olive oil. Wrap garlic in foil and roast until tender, about 40 minutes. Cool to warm, then squeeze garlic cloves from half of the skins into a small bowl, discarding skins. (Reserve the other half for other things like this or this.)
Meanwhile, toss eggplant with 1 teaspoon salt in a large colander. Let sit for 30 minutes. Squeeze eggplant in a kitchen towel to remove excess liquid.
Heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat, saute half of eggplant until browned and tender, about 6-10 minutes. Transfer to a bowl. Cook the other half of the eggplant in olive oil the same way, transferring to bowl.
Add 1 cup cooked eggplant to garlic and coarsely mash together. Stir into remaining eggplant with sun-dried tomatoes (without tomato oil), parsley, lemon juice, salt and pepper. Drizzle with tomato oil and serve.