Ingredients

  • 1 head garlic
  • ½ tablespoons olive oil, extra virgin
  • 1135 grams eggplants, 1/2" cubes
  • 1 ½ teaspoons salt
  • 75 milliliters olive oil, extra virgin
  • 85 grams sun-dried tomatoes, chopped
  • ½ cup fresh parsley, chopped
  • ½ cup fresh basil, chopped
  • 1 tablespoon lemon juice
  • ¾ teaspoon pepper
  • 1 loaf french baguette, sliced

Directions

1. Roast garlic with 1/2T olive oil in 400*F/200*C/GM 6 oven until tender, about 45 minutes. Cool and squeeze garlic from skins into small bowl.
2. Meanwhile toss eggplant cubes with 1 1/2 tsp salt in large colander. Let drain 30 minutes. squeeze eggplant in towel to remove liquid.
3. Heat 2T olive oil in skillet, then sauté 1/3 of eggplant until browned and tender, about 6 minutes. Transfer toa bowl. Cook remaining eggplant in same manner.
4. Add 1 cup eggplant to garlic and coarsely mash together. Stir into remaining eggplant with sun-dried tomatoes (without oil), parsley, basil, lemon juice, pepper. Season with salt and drizzle with tomato oil.
5. Can be made 1 day ahead, without herbs, and chilled. Bring to room temperature and stir in herbs before serving.



Categories
30 Minute
MacGourmet downloadEggplant and Sun-Dried Tomato Spread. To import, drag image to your MacGourmet recipe box.