Eggplant and Sun-dried Tomato Spread

From the kitchen of Carly

Roasted eggplant and garlic merge with bright sun-dried tomatoes, fresh basil, and parsley into a silky, complex spread. The charred sweetness plays against acidic tomato and lemon. Spread it on toasted bread and watch it disappear.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 head garlic
  • 16 1/2 tablespoons extra-virgin olive oil, divided
  • 12 1/2 pounds eggplant
  • 11/2 cup oil-packed sun-dried tomatoes (3 ounces), chopped, plus 2 tablespoons tomato oil
  • 11/2 cup chopped flat-leaf parsley
  • 11/2 cup chopped basil
  • 11 tablespoon fresh lemon juice
  • 1Accompaniment: toasted baguette slices

Instructions

  1. Preheat oven to 400°F with rack in middle.

  2. Cut off and discard top of garlic head to expose cloves. Brush top of head with 1/2 tablespoon olive oil. Wrap garlic in foil and roast until tender, about 45 minutes. Cool to warm, then squeeze garlic cloves from skins into a small bowl, discarding skins.

  3. Meanwhile, cut eggplant into 1/2-inch pieces and toss with 1 1/2 teaspoons salt in a large colander. Let drain 30 minutes. Squeeze eggplant in a kitchen towel to remove liquid.

  4. Heat 2 tablespoons olive oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté one third of eggplant until browned and tender, about 6 minutes. Transfer to a bowl. Cook remaining eggplant in olive oil in same manner (in 2 batches), transferring to bowl.

  5. Add 1 cup cooked eggplant to garlic and coarsely mash together. Stir into remaining eggplant with sun-dried tomatoes (without tomato oil), parsley, basil, lemon juice, and 3/4 teaspoon pepper. Season with salt and drizzle with tomato oil.

  6. Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07