Olive and Eggplant Spread

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.