Eggplant and Garlic Spread © ejmorris 2003
1 largish eggplant (or 2 Asian eggplants)
3 or 4 garlic cloves, peeled
¼ c. olive oil (more or less)
handful parsley leaves, chopped finely
¼ tsp ground allspice
salt & pepper
- Pierce whole eggplant(s) on one side. Put whole, pierced side up on a rack in 500F oven for 20 to 30 minutes.
- 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.
- 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.
based on Rachael Ray's "Poor Man's Caviar: Eggplant Spread" www.foodtv.com