Eggplant Spread

Grilled eggplant spread, with olives, garlic, parsley and lime zest. Strong flavors, spicy and delicious, with the sweet eggplant balancing the intense flavors of other ingredients.
Served as an appetizer but can be server plain, accompanied with a beverage of your choice. A glass of good red wine will pleasantly balance the olive and pepper. The excellent flavor of lime improves the taste.
Try it!
work: 10′ time: 30′ very easy: 1/5

Ingredients (4 servings)

  • 2 eggplants (aubergines)
  • 50 gr/ 1.8 oz olive oil
  • 2 cloves garlic
  • some salt
  • 100 gr/ 3.5 oz Kalamata olives, pitted
  • 3 Tbsp parsley, finely chopped
  • 1 lime, zest
  • pinch of chili pepper flakes (optional)
  • bread sticks, toasted
Wash and cut the eggplants (aubergines) lengthwise.
Place them in a baking pan lined with foil, with the cut surface facing up.
Oil them and put garlic slices on them. Sprinkle a little salt.
Bake in a preheated oven at 200°C/ 390°F/ Gas 6 for ~20'.
At the same time, toast a few slices of bread, cut into sticks.
The eggplants are ready when the surface gets golden in color and the flesh is soft when tasting with a fork.
Let them cool slightly.
With a spoon, take the cooked flesh of the eggplant and put in the blender, sprinkle with a little olive oil, lime zest and pepper.
Wash the olives, chop the parsley and add to blender. Beat until it becomes paste.
Serve in a bowl, sprinkle with a little zest and a little pepper to taste. Test the taste with a stick of bread. Correct according to taste.
Don't add salt. The olives contain enough.