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V Eggplant Spread
Submitted by Melody Sharma, farm intern. This is a great alternative to baba ganoush.
1 lb eggplant
1-2 Tablespoons Olive or Canola Oil
1 onion chopped
2 tomatoes chopped
salt and pepper to taste
red pepper flakes or chopped chili pepper (optional)
Toasted bread, pitas or other flatbread

Roast whole eggplant in the oven at 350F for an hour, then char the skin on an open flame (this will give it a smokey flavor). This can be done on top of a gas oven, on a grill, or, if these methods are not available, place under broiler in oven - watch carefully and turn often so eggplant does not burn. After the eggplant is charred cover in a container to cool. Skin the eggplant and chop into 1 inch size pieces. Put oil in a pan and saute the onions with a little salt until they are translucent and then add the eggplant and tomatoes - stir and cover pot. Cook until all veggies are tender. Add black pepper to taste. If you like things spicy, add red pepper flakes at this point; or, add a chopped chili pepper at the time you add the tomatoes and eggplant. Allow mixture to cool. Once it is cool, you can also add some yogurt , extra virgin olive oil and a little honey. Serve alongside breads in which you can scoop up the eggplant spread.