Eggplant and Sun-dried Tomato Spread
Eggplant and Sun-dried Tomato Spread is a flavorful French French Receipes dish prepared with quality ingredients. Preheat oven to 400°F with rack in middle.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 400°F with rack in middle.
Cut off and discard top of garlic head to expose cloves.
Brush top of head with 1/2 tablespoon olive oil.
Wrap garlic in foil and roast until tender, about 45 minutes.
Cool to warm, then squeeze garlic cloves from skins into a small bowl, discarding skins.
Meanwhile, cut eggplant into 1/2-inch pieces and toss with 1 1/2 teaspoons salt in a large colander.
Let drain 30 minutes.
Squeeze eggplant in a kitchen towel to remove liquid.
Heat 2 tablespoons olive oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté one third of eggplant until browned and tender, about 6 minutes.
Transfer to a bowl.
Cook remaining eggplant in olive oil in same manner (in 2 batches), 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, basil, lemon juice, and 3/4 teaspoon pepper.
Season with salt and drizzle with tomato oil.
Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.