Spicy Eggplant Spread (version II)

1 large eggplant
1 medium red onion, chopped
5 cloves garlic, chopped
1 tablespoon olive oil
2 teaspoons capers
1 tablespoon balsamic or red wine vinegar
1/8 teaspoon cayenne pepper
salt and black pepper to taste
additional olive oil for topping, optional

1. Preheat oven to 425. Pierce eggplant in several places, place in a baking dish and bake for about 45 minutes, turning it a quarter turn every 15 minutes. When eggplant is wrinkled and completely soft, remove from oven and set aside until cool enough to handle.

2. In a medium skillet over medium heat, sauté onion and garlic in oil until soft and golden, about 7 minutes.

3. Cut eggplant in half. Scoop out the flesh and put into a food processor. Add onions, garlic, capers, vinegar, and cayenne. Process until fairly smooth. Salt and pepper to taste, transfer to serving dish and drizzle top with additional olive oil, if desired.

Makes 8 servings.



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