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Elegant Eggplant Spread
Difficulty Level: 
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Prep Time: 
20minutes
Cook Time: 
30minutes
Elegant Eggplant Spread
Difficulty Level: 
Difficutly AddedDifficutly AddedDifficutly HolderDifficutly HolderDifficutly Holder
Prep Time: 
20minutes
Cook Time: 
30minutes
Print | Download PDF
Ingredients
3 Italian eggplants (small), about 1 lb/454 g
 
1 tsp Windsor® Fine Sea Salt
 
1/4 cup olive oil (divided)
 
2 plum tomatoes (seeded)
 
3 cloves garlic (peeled)
 
1/2 red onion (sliced)
 
1/4 cup italian parsley (minced)
 
1 tbsp lemon juice (fresh)
 
1 tsp lemon zest (finely grated)
 
1 tsp Windsor® Fine Sea Salt
 
1/2 tsp Windsor® Black Peppercorns (freshly ground)
 
for garnish lemon (slices)
 
parsley sprigs
 

 
Preparation
  1. Cut eggplants in half lengthwise. Sprinkle with 1 tsp (5 mL) Windsor® Fine Sea Salt and let stand 15 minutes. Wipe off salt with paper towel.
  2. Use 3 tbsp (45 mL) of the olive oil to brush cut surfaces of eggplants and tomatoes; place cut side down on parchment paper-lined baking sheet.
  3. Place garlic cloves and red onion on a sheet of foil paper; drizzle with remaining olive oil.Fold foil to form a pouch and place beside vegetables on baking sheet.
  4. Roast at 375°F (190°C) for 30 minutes or until tender. Cool slightly. Peel away and discard skin from eggplants. Place all vegetables in food processor. Pulse until desired consistency. Add parsley, lemon juice, zest, Windsor® Fine Sea Salt, and freshly ground Windsor® Black Peppercorns.
  5. Transfer to serving bowl, cover, and refrigerate before serving.
  6. Garnish with lemon slices and parsley.

Servings: Makes approx. 1-1/4 cups (300 mL)
Ingredients
3 Italian eggplants (small), about 1 lb/454 g
 
1 tsp Windsor® Fine Sea Salt
 
1/4 cup olive oil (divided)
 
2 plum tomatoes (seeded)
 
3 cloves garlic (peeled)
 
1/2 red onion (sliced)
 
1/4 cup italian parsley (minced)
 
1 tbsp lemon juice (fresh)
 
1 tsp lemon zest (finely grated)
 
1 tsp Windsor® Fine Sea Salt
 
1/2 tsp Windsor® Black Peppercorns (freshly ground)
 
for garnish lemon (slices)
 
parsley sprigs
 

 
Preparation
  1. Cut eggplants in half lengthwise. Sprinkle with 1 tsp (5 mL) Windsor® Fine Sea Salt and let stand 15 minutes. Wipe off salt with paper towel.
  2. Use 3 tbsp (45 mL) of the olive oil to brush cut surfaces of eggplants and tomatoes; place cut side down on parchment paper-lined baking sheet.
  3. Place garlic cloves and red onion on a sheet of foil paper; drizzle with remaining olive oil.Fold foil to form a pouch and place beside vegetables on baking sheet.
  4. Roast at 375°F (190°C) for 30 minutes or until tender. Cool slightly. Peel away and discard skin from eggplants. Place all vegetables in food processor. Pulse until desired consistency. Add parsley, lemon juice, zest, Windsor® Fine Sea Salt, and freshly ground Windsor® Black Peppercorns.
  5. Transfer to serving bowl, cover, and refrigerate before serving.
  6. Garnish with lemon slices and parsley.

Servings: Makes approx. 1-1/4 cups (300 mL)