Roasted Eggplant Spread With Focaccia Recipe

Summary

Preparation Time10 MinCooking Time40 Min
Ready In50 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodVegetarian
Main IngredientInterest Group

Ingredients

 Eggplant1 Pound
 Tomato1 Medium
 Lemon juice1 Tablespoon
 Basil leaves1 Tablespoon, dried
 Chopped basil leaves/1 teaspoon dried basil leaves1 Tablespoon
 Thyme leaves2 Teaspoon, dried
 Chopped thyme leaves/3/4 teaspoon dried thyme leaves2 Teaspoon
 Garlic1 Clove (5 gm), minced
 Salt1⁄4 Teaspoon
 Extra virgin olive oil1 Tablespoon
 Focaccia bread1
 Focaccia bread1 , cut into wedges

Directions

GETTING READY
1. Preheat oven to 400°F.
2. Prick eggplant all over with a fork.
3. Slice off stem end from tomato.

MAKING
4. Place an oven rack over a small baking pan
5. Arrange eggplant on rack
6. Roast in preheated oven for 10 minutes.
7. Place tomato with eggplant and continue roasting for another 40 minutes.
8. Remove and let vegetables cool until easy to handle.
9. Peel and cut them into large slices
10. Add them to a food processor or blender along with remaining ingredients except bread.
11. Cover and blend into a smooth thick puree.
12. With motor running at very low speed, drizzle oil through food chute in a slow steady stream. Blend until oil is incorporated into the puree.
13. Tip into a bow, cover and refrigerate for 3 hours or overnight.

SERVING
14. Place bowl on a platter and arrange focaccia wedges around the dip.
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