Fresh Tomato Eggplant Spread Recipe
The fresh tomato and eggplant spread is a lovely herbed vegetable spread. Prepared with baked eggplant, combined and mixed well with veggies like zucchini, tomatoes and green onions, the spread is flavored with a three herb medley. Chilled and served with crusty garlic bread or other dippers of choice, it is appetizing and delightful!
Ingredients
| Eggplant | 1 Medium | |
| 2 large ripe tomatoes, seeded and | ||
| Chopped | ||
| Zucchini | 1 Cup (16 tbs), minced | |
| 1/4 cup chopped green onions with tops | ||
| Red wine vinegar | 2 Tablespoon | |
| Olive oil | 1 Tablespoon | |
| Honey | 1 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| Basil | 1 Tablespoon, minced | |
| Oregano | 2 Teaspoon, minced | |
| Thyme | 1 Teaspoon, minced | |
| Ground black pepper | 1/8 Teaspoon | |
| 1/4 cup pine nuts or slivered almonds | ||
| 32 melba toast rounds | ||
Directions
Preheat oven to 375°F Poke holes in surface of eggplant with fork.
Bake 20 to 25 minutes or until tender.
Cool completely; peel and mince.
Place in colander; press to release excess water.
Combine eggplant with tomatoes, zucchini, green onions, vinegar, oil, honey, garlic, basil, oregano, thyme and black pepper in large bowl.
Mix well.
Refrigerate 2 hours to allow flavors to blend.
Stir in pine nuts just before serving.
Bake 20 to 25 minutes or until tender.
Cool completely; peel and mince.
Place in colander; press to release excess water.
Combine eggplant with tomatoes, zucchini, green onions, vinegar, oil, honey, garlic, basil, oregano, thyme and black pepper in large bowl.
Mix well.
Refrigerate 2 hours to allow flavors to blend.
Stir in pine nuts just before serving.
Chef
