Eggplant Spread

Egg Salad and Eggplant Spread

I absolutely love eggplant and the grocery store had really pretty ones the other day.  Yes, I like my food to be good-looking.  Don’t you? 

So these gorgeous eggplant were just calling to me and I ended up taking one of them home.  I keep wanting to make Sofya’s eggplant spread but somehow I just never get to frying it.  This time was no different.  I had peppers roasting in the oven, so I just added the eggplant to the roasting peppers.

Once the eggplant cooled enough to handle, I removed the seeds and chopped it really finely, till it was almost a paste.  Add garlic and tomato, and you’re set.

Ingredients:
1 large eggplant, roasted
2 large cloves of garlic, finely minced (less if you’re not as fond of garlic as I am)
1 large cherry tomato, finely chopped (I get a pack of Campari tomatoes and used a large one from the pack)

Steps:
1. Roast the eggplant. Remove skin and seeds when it’s cool enough to handle. Chop the remainder of the eggplant finely, till it’s almost liquidy.
2. Add finely minced garlic and finely chopped tomato (remove the tomato seeds, you don’t want it too watery).
3. Add salt and pepper to taste. Enjoy!

Note: That little dish on the right is what you get from one large eggplant. Not a whole lot, but it can serve 2-4 as a spread.