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Eggplant Spread

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(Recipe ID: 686)

Preparation time: 1 hour and 15 minutes; Cook time: 1 hours

Source: Vito De Carolis

Don Vito's version of "eggplant caviar."


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  • 2 pounds Eggplant
  • 1/2 large Onion, peeled
  • 1 clove Garlic, peeled
  • 2 Tablespoons Extra Virgin Olive Oil *
  • 1 Tablespoon Red Wine Vinegar *

    Claudio Rosso Red Wine Vinegar suggested

  • 2 Tablespoons Fresh Lemon Juice
  • Fine Sea Salt and Fresh Ground Black Peppercorn, to taste *
  • 1/2 cup Pulped Tomato Sauce
  • 3 Tablespoons Fresh Basil, minced


  1. Preheat oven to 350ºF.  With a small, sharp knife, cut a half-dozen slits in skin of each eggplant to allow steam to escape.  Place eggplants on a baking sheet.  Bake until very soft (about 1 hour).
  2. When cool enough to handle, peel eggplants and place pulp in a food processor or blender with onion and garlic.  Blend until smooth.
  3. Add oil, vinegar, and lemon juice and pulse to blend.
  4. Transfer mixture to a bowl.  Season with salt and pepper.
  5. Stir in tomato sauce and basil.  Serve immediately.

Note:  The spread can be made up to 2 days ahead without the basil.  Refrigerated, but serve at room temperature; just before serving, mince basil and stir in.

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