This eggplant spread is absolutely perfect for cozy sweater weather, slathered on baguette, but equally as satisfying in the summertime on a blanket for a picnic in the park. It's easy to make and delicious to enjoy with friends and family.
Yield: 1 1/2 cups
2 small eggplants or 1 large eggplant
2 Tbsp olive oil, divided
1⁄2 onion, chopped
2 garlic cloves, minced
1 red pepper, chopped
1 1⁄2 Tbsp lemon juice
sprinkle of salt & pepper
Begin by preheating the oven to 350 degrees F. With a fork, puncture holes into the eggplant and then bake it for 1 hour, until it has fully roasted and is oozing out goodness!
Meanwhile, while it is baking, sauté onion and garlic in 1 tablespoon olive oil until both are golden brown. Once the eggplant has finished baking, cut the top off, chop it into smaller pieces and transfer it to a food processor. Add the onion, garlic, red pepper, lemon juice, salt, pepper and additional tablespoon of olive oil. Chop with an S-blade until somewhat smooth — hearty chunks of eggplant and pepper give this spread some texture. Remove and serve.
This spread will stay fresh in an air-tight container in the fridge for up to one week.