Ingredients Jump to Instructions ↓

  1. 3 Globe eggplants - (abt 2 1/2 lbs total)

  2. 2 tablespoons 30ml Salt - plus

  3. 1 teaspoon 5ml Salt - divided

  4. 3/4 cup 177ml Olive oil - plus

  5. 4 teaspoons 20ml Olive oil - divided

  6. 12 Garlic cloves - with skin on

  7. 3/4 cup 46g / 1.6oz Diced onions

  8. 1/2 cup 20g / 0.7oz Chopped flat-leaf parsley

  9. 3 tablespoons 45ml Brown sugar - plus

  10. 1 teaspoon 5ml Brown sugar - or to taste

  11. 2 tablespoons 30ml Red wine vinegar

  12. 1 tablespoon 15ml Capers

  13. 3 tablespoons 45ml Tomato paste

  14. 1 1/2 teaspoons 7 1/2ml Chili flakes

  15. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Trim and peel the eggplants. Slice into 1 1/2-inch slices. Place them on a baking sheet and sprinkle with 1 tablespoon salt. Let rest for 20 minutes, then rinse off the salt, turn the slices and sprinkle the other side with a tablespoon of salt. Let rest 20 minutes, then rinse. Heat one-fourth cup olive oil in a large skillet. Cook the eggplant slices in batches, adding oil as needed, up to one-half cup (three-fourths cup total). Cook on both sides until caramelized and golden brown, about 3 minutes per side. Place the slices on a baking sheet and finish cooking in a 400-degree oven until very soft, about 10 minutes. Cool. Roughly chop the eggplant until it forms a paste. In the meantime, place the garlic cloves in a piece of foil and drizzle with 2 teaspoons olive oil. Seal and bake in a 400-degree oven until soft and golden brown, about 30 minutes. Squeeze the roasted garlic out of the skin and use the flat side of a large knife to mash it into a paste. Heat the remaining 2 teaspoons of oil in a small pan. Add the onion and cook on medium-low heat until translucent, about 5 minutes. Place the eggplant paste in a large bowl and stir in the onion, roasted garlic paste, chopped parsley, brown sugar, vinegar, capers, tomato paste, chili flakes, the remaining teaspoon salt and the pepper. Refrigerate until ready to serve. Serve with thin slices of sourdough or whole grain bread. (Makes 4 cups) This recipe yields 12 servings. Each serving: 185 calories; 2 grams protein; 12 grams carbohydrates; 3 grams fiber; 15 grams fat; 2 grams saturated fat; 0 cholesterol; 322 mg. sodium.


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