Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 eggplants -- (1 1/2-pound)

  3. 1 Medium onion -- minced

  4. 1 garlic clove -- minced

  5. 2 Tablespoons minced fresh flat-leafed parsley leaves

  6. plus parsley sprigs for garnish

  7. 1 Teaspoon minced fresh thyme leaves

  8. 2 Teaspoons minced fresh basil leaves

  9. 3 Tablespoons extra-virgin olive oil

  10. 2 Tablespoons red-wine vinegar

  11. 2 Tablespoons drained bottled capers -- chopped fine

  12. pita loaves -- cut into wedges, as

  13. an accompaniment

Instructions Jump to Ingredients ↑

  1. Pierce the eggplants in several places with a fork and grill them on a rackset about 4 inches over glowing coals for 30 to 35 minutes, or until theyarevery soft. (Alternatively, the eggplants may be broiled on the rack of abroiler pan under a preheated broiler about 6 inches from the heat, turningthem, for 30 to 35 minutes, or until they are soft.) Let the eggplants cooluntil they can be handled, halve them, and discard as many seeds aspossible.

  2. Scrape the flesh away from the skin and squeeze the eggplant gently betweenpaper towels to remove as much excess liquid as possible. In a bowl mash theeggplant coarse, stir in the onion, the garlic, the minced herbs, the oil,thevinegar, 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. Theeggplantspread may be made 1 day in advance and kept covered and chilled. Garnishtheeggplant spread with the parsley sprigs and serve it with the pita wedges.

  3. Makes about 2 cups.


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