Roasted Eggplant Spread

Page 235

| Course Type: Spreads

(1 review)

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Recipe Review

This very simple spread is made up of an eggplant, roasted until it is totally soft, scraped into a food processor with colatura, vinegar, some peperoncini and olive oil, all of which is blended till smooth. You can add a squeeze of lemon if you wish. I scraped mine into a dish--it was sort of gray and unexciting. I covered it with plastic and tucked into the fridge. That was yesterday. Today, I took it out and dipped some pita into it. It's still not pretty, but it tastes so good. I think it's the colatura--magical stuff. Whatever--those hours in the fridge let everything meld in a mystical way so that this rather mundane concoction turned into a smooth, unctuous mass which is full of subtle yet surprising flavor. Very good stuff.

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Comments

Catbatty - 15th October 2017
Thank you for the wonderful review. I met the Martha Holmberg at our local farmer's market. She seemed very proud of the book and told me to feel free to share online whatever I want to from the book, so I am going to post this recipe that you liked so much over at my blog, The Great Food Forum.
I will point back here to your review of the recipe, too. :)
Thank you again and for all your cooking and reviews!!
Catbatty

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