Olive and Eggplant Spread
Serves 8
2 eggplants, each 1 to 1.5 pounds,
washed and dried
½ cup olive oil, divided
¾ cup pitted Kalamata or other
brine-cured black olives, pitted
2 to 3 tablespoons drained capers,
rinsed
Salt and freshly ground black
pepper
1. Halve
eggplants lengthwise. Then score flesh ½-inch deep in a crosshatch pattern.
2. Rub
eggplant halves all over with ¼ cup olive oil. Place cut sides down on a baking
sheet.
3. Bake on
the middle rack of a 375°F. oven until flesh is browned and very tender, about
1 hour. Let cool slightly.
4. Scoop
flesh from eggplant into a large food processor; discard skin.
5. Into
food processor, also add olives, capers, remaining ¼ cup olive oil, and salt
and pepper to taste.
6. Process
until mixture is smooth.
7. Transfer
to a bowl and serve at room temperature with Pita Toasts, baguette slices, or
water crackers.
NOTE: From the Gourmet Cookbook, which
says, “This is very similar to the Provencal olive condiment known as tapenade,
but it’s beefed up with eggplant, which gives it a more luxurious texture and,
not incidentally, makes it less expensive to prepare.
Original recipe called for extra-virgin olive
oil, but I used regular olive oil, and I thought the spread turned out
deliciously.
The spread can be made up to 3
days ahead and refrigerated, covered. Bring to room temperature before serving.
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