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Roasted Eggplant Spread With Focaccia

chef.cristian's picture
Ingredients
  Eggplant 1 Pound
  Tomato 1 Medium
  Lemon juice 1 Tablespoon
  Basil leaves 1 Tablespoon, dried
  Chopped basil leaves/1 teaspoon dried basil leaves 1 Tablespoon
  Thyme leaves 2 Teaspoon, dried
  Chopped thyme leaves/3/4 teaspoon dried thyme leaves 2 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Salt 1⁄4 Teaspoon
  Extra virgin olive oil 1 Tablespoon
  Focaccia bread 1
  Focaccia bread 1 , cut into wedges
Directions

GETTING READY
1. Preheat oven to 400°F.
2. Prick eggplant all over with a fork.
3. Slice off stem end from tomato.

MAKING
4. Place an oven rack over a small baking pan
5. Arrange eggplant on rack
6. Roast in preheated oven for 10 minutes.
7. Place tomato with eggplant and continue roasting for another 40 minutes.
8. Remove and let vegetables cool until easy to handle.
9. Peel and cut them into large slices
10. Add them to a food processor or blender along with remaining ingredients except bread.
11. Cover and blend into a smooth thick puree.
12. With motor running at very low speed, drizzle oil through food chute in a slow steady stream. Blend until oil is incorporated into the puree.
13. Tip into a bow, cover and refrigerate for 3 hours or overnight.

SERVING
14. Place bowl on a platter and arrange focaccia wedges around the dip.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Blending
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
4

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