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Ingredientes
- 3 x globe eggplants - (abt 2 1/2 lbs total)
- 2 Tbsp. salt plus
- 1 tsp salt divided
- 3/4 c. extra virgin olive oil plus
- 4 tsp extra virgin olive oil divided
- 12 x garlic cloves with skin on
- 3/4 c. diced onions
- 1/2 c. minced flat-leaf parsley
- 3 Tbsp. brown sugar plus
- 1 tsp brown sugar or possibly to taste
- 2 Tbsp. red wine vinegar
- 1 Tbsp. capers
- 3 Tbsp. tomato paste
- 1 1/2 tsp chili flakes
- 1/4 tsp freshly-grnd black pepper
Direcciones
- Trim and peel the eggplants. Slice into 1 1/2-inch slices. Place them on a baking sheet and sprinkle with 1 Tbsp. salt. Let rest for 20 min, then rinse off the salt, turn the slices and sprinkle the other side with a Tbsp. of salt. Let rest 20 min, then rinse.
- Heat one-fourth c. extra virgin olive oil in a large skillet. Cook the eggplant slices in batches, adding oil as needed, up to one-half c. (three-fourths c. total). Cook on both sides till caramelized and golden, about 3 min per side.
- Place the slices on a baking sheet and finish cooking in a 400-degree oven till very soft, about 10 min. Cold. Roughly chop the eggplant till it forms a paste.
- In the meantime, place the garlic cloves in a piece of foil and drizzle with 2 tsp. extra virgin olive oil. Seal and bake in a 400-degree oven till soft and golden, about 30 min. Squeeze the roasted garlic out of the skin and use the flat side of a large knife to mash it into a paste.
- Heat the remaining 2 tsp. of oil in a small pan. Add in the onion and cook on medium-low heat till translucent/soft, about 5 min.
- Place the eggplant paste in a large bowl and stir in the onion, roasted garlic paste, minced parsley, brown sugar, vinegar, capers, tomato paste, chili flakes, the remaining tsp. salt and the pepper.
- Chill till ready to serve. Serve with thin slices of sourdough or possibly whole grain bread. (Makes 4 c.)
- This recipe yields 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 41g | |
| Recipe makes 12 servings | |
| Calories 160 | |
| Calories from Fat 133 | 83% |
| Total Fat 15.1g | 19% |
| Saturated Fat 2.1g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 255mg | 11% |
| Potassium 87mg | 2% |
| Total Carbs 6.38g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 4.53g | 3% |
| Protein 0.57g | 1% |
