Eggplant and Garlic Spread

(2 votes)

1 largish eggplant (or 2 Asian eggplants)
3 or 4 garlic cloves, peeled
1/4 cup olive oil (more or less)
handful parsley leaves, chopped finely
1/4 tsp ground allspice
salt and pepper

1. Pierce whole eggplant(s) on one side. Put whole, pierced side up on a rack in 500F oven for 20 to 30 minutes.

2. Put peeled whole garlic cloves in a small oven proof bowl. Drizzle with a little olive oil and place in oven beside the eggplant for 10 minutes or til golden.

3. When the eggplant is limp and flat, remove it from the oven and peel away the skin. It should fall away easily. Compost the skin. Put the eggplant flesh into a medium sized bowl. Add roasted garlic cloves, olive oil, allspice, parsley, salt and pepper. Mash with a potato masher til relatively smooth. (You can use a blender if you want.)

Serve immediately. This is a wonderful slathered on slices of crusty bread.


My mother came from Moldavia and used to make this by roasting a largish eggplant peeling the skin and mashing with olive oil, garlic whcih wa sfrwesh and crushed and wine vinegar salt and peper all mashed with the egpglant. Delcious
sarafis, Location not stated.

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