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Eggplant Spread



 Stonewall Kitchen, LLC

"Gleaming skin; a plump elongated shape: the eggplant is a
vegetable you'd want to caress with your eyes and fingers,
even if you didn't know its luscious flavor."

~ Roger Vergé

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Eggplant Spread
Gourmet Archives

Two 1 1/2 pound eggplants
1 medium onion, minced
1 garlic clove, minced
2 tablespoons minced fresh flat-leafed parsley
leaves plus parsley sprigs for garnish
1 teaspoon minced fresh thyme leaves
2 teaspoons minced fresh basil leaves
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons drained bottled capers, chopped fine
Pita loaves, cut into wedges

Pierce the eggplants in several places with a fork and place them on a
rack of a broiler pan under a preheated broiler about 6 inches from the
heat, tuning 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 coarsely, 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 one day in
advance and kept covered and chilled. Garnish the eggplant spread
with the parsley sprigs and serve it with the pita wedges.
Makes 2 cups.

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