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"To
cook is to create. And to create well...
is an act of integrity, and faith."
Eggplant Spread
 
"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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Aubergines
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Alma'ch
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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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