Eggplant and Tomato Spread

Bruschetta with Eggplant and tomtato spread

This spread featuring eggplant with a hint of tahini is reminiscent of baba ghanouj, but gives tomatoes a starring role as well. It makes a lovely late-summer appetizer. Serve with Bruschetta, wedges of whole grain pita bread, or pita chips.

Serves: 6 to 8

  • 1 tablespoon extra-virgin olive oil
  • 1 medium-large onion, chopped
  • 3 to 4 cloves garlic, minced
  • 1 smallish eggplant, about 8 ounces
  • 1 pound ripe tomatoes, chopped
  • 3 tablespoons tahini (sesame paste)
  • Juice of 1 lemon, or more, to taste
  • 1/2 teaspoon ground cumin
  • Pinch of dried hot red pepper flakes
  • Salt and freshly ground pepper to taste
  • Chopped fresh basil or parsley for garnish

Heat the oil in a medium skillet. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden brown.

Add the eggplant and 1/4 cup or so water. Cover and cook until the eggplant is nearly tender, stirring occasionally. Add a bit more water if the mixture gets dry. 

Stir in the tomatoes and continue to cook for 2 minutes longer, just until they soften a bit.

Transfer the mixture from the skillet to a food processor along with the lemon juice and cumin. Process until the mixture is a slightly chunky puree. 

Transfer to a serving container. Season with red pepper flakes, salt and pepper. Garnish with basil or parsley and serve at room temperature and serve as suggested in the headnote.

Eggplant and tomato spread

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