The delight of early winter consists not only in the anticipation of wrapped goodies on Christmas morning, but in the layers of sense memories conjured up all around us.
:: scents of cinnamon and ginger ::
:: tastes of mint and chocolate ::
:: the warmth of wool mittens ::
:: tunes to hum along with ::
:: friends to hug ::
Today I’d like to share a recipe for a savoury delight: Roasted Eggplant Spread. It’s easy, luscious, and ridiculously low-calorie. (Did you hear that? That was the angel choir.) I’ve altered the original recipe enough to be able to share it here.
Roasted Eggplant Spread
2 medium eggplants
15 large or 20 medium green olives
1 bunch fresh basil
1 tsp salt
Cut the eggplant in half, lengthwise and place cut-side down on a cookie pan with parchment paper or other non-stick surface. Skin and quarter the onion and place in tinfoil on the same pan. Roast at 375F for 30-40 min (fork tender). Allow to cool.
Scoop the eggplant flesh into a blender or food processor. Add everything else. Now whirl until it’s not quite smooth – you’ll enjoy a bit of texture in this. Let it sit for at least 30 min.
It makes 6 1/2c servings. Use it as a dip or as a spread it on bread or pitas.
I don’t have a charming photo of this spread because I took a bit of a risk this year and tossed it in the freezer. The To Do list was becoming a bit of a ‘Suicide by Over-Committing’ list, and so I’ve moved as much as possible forwards on the calendar. Besides, it’s a roasted eggplant recipe – pretty isn’t exactly the first word that leaps to mind. Garnish with red pepper and a bit of basil.