Description
Source: Chez Panisse Vegetables
Ingredients
- 1 large globe eggplant (I used about 1.5 (half of one was no bueno))
- kosher salt and freshly ground pepper
- olive oil
- 2 shallots
- balsamic or red wine vinegar (I used white balsamic)
- 1 clove garlic
- 1/4 cup finely chopped parsley or cilantro**I went with parsley, but I over did it a little, an effort, I believe, to brighten up the spread, which truth be told doesn’t look so appetizing without the fresh herbs. The spread tastes incredibly delicious without any herbs, so just be sure to finely chop the herbs, and use as much or as little as you like.
Instructions
- Preheat the oven to 375ºF.
- Peel the eggplant and cut into 1-inch cubes. Place the eggplant in a baking dish, season liberally with salt and pepper, and toss with a generous drizzle of olive oil. Sprinkle with a few tablespoons water, cover tightly with foil, and bake in the oven for 30 to 40 minutes, until very soft.
- While the eggplant is baking, peel and dice the shallots very fine. Let them macerate for at least 10 minutes in about 2 tablespoons of the vinegar. (I let them macerate the whole time the eggplant was roasting.) Peel and mince the garlic and add it to the shallots and garlic. When the eggplant is done, remove the foil, add the shallot and garlic mixture to the pan (or transfer it all to a separate bowl) and mash it all together with a fork. Let it cool to room temperature.
- Stir in the chopped parsley or cilantro (or a combination of both) and adjust seasoning. Add additional olive oil and vinegar to taste (I didn’t have to add either). Serve on grilled bread.
- Prep Time: 10 minutes
- Cook Time: 40 minutes