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Receta Em Bistro Eggplant Tapenade
by Global Cookbook

Em Bistro Eggplant Tapenade
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  Raciónes: 12

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Chill till ready to serve. Serve with thin slices of sourdough or possibly whole grain bread. (Makes 4 c.)
  8. This recipe yields 12 servings.