A few weeks ago I saved a recipe from the L.A. Times for an
eggplant dip that looked interesting. The recipe originally
came from a local restaurant named Em Bistro. A week ago I
was listening to the radio while I was putting this recipe
to use for the first time. The radio host happened to have a
guest who is part owner of Em Bistro and was discussing the
restaurant and some upcoming changes. Anyway the eggplant
dip from the Em Bistro was just too good not to share so
here it is. Except for the garlic, I cut the recipe
ingredients proportionately to use just one eggplant instead
of three. I used a whole head of garlic. Also, I left the
eggplant unpeeled until it was cooked. Then I removed and
finely chopped the peeling and mixed it into the
dip.
Em Bistro Eggplant Tapenade
Total time: 1 hour 5 minutes. Servings: 12 servings
Note: Chef Ann Conness at EM Bistro says the flavor is best
if the spread is made a day ahead.
3 globe eggplants, about 2 1/2 pounds total 2 tablespoons
plus 1 teaspoon salt, divided
3/4cup plus 4 teaspoons olive oil, divided 12 garlic cloves
with skin on
4/4 cup diced onions
5/2 cup chopped flat-leaf parsley 3 tablespoons plus 1
teaspoon brown sugar or to taste 2 tablespoons red wine
vinegar 1 tablespoon capers 3 tablespoons tomato paste 1
1/2teaspoons chili flakes
6/4 teaspoon freshly ground black pepper
7. Trim and peel the eggplants. Slice into 1/2 inch
slices. Place them on a baking sheet and sprinkle with
1 tablespoon salt. Let rest for 20 minutes, then rinse
off the salt, turn the slices and sprinkle the other
side with a tablespoon of salt. Let rest 20 minutes,
then rinse.
8. Heat one-fourth cup olive oil in a large skillet. Cook
the eggplant slices in batches, adding oil as needed, up
to one-half cup (three-fourths cup total). Cook on both
sides until caramelized and golden brown, about 3
minutes per side.
9. Place the slices on a baking sheet and finish cooking in
a 400-degree oven until very soft, about 10 minutes.
Cool. Roughly chop the eggplant until it forms a paste.
10. In the meantime, place the garlic cloves in a piece of
foil and drizzle with 2 teaspoons olive oil. Seal and
bake in a 400-degree oven until soft and golden brown,
about 30 minutes. Squeeze the roasted garlic out of the
skin and use the flat side of a large knife to mash it
into a paste.
11. Heat the remaining 2 teaspoons of oil in a small pan.
Add the onion and cook on medium-low heat until
translucent, about 5 minutes.
12. Place the eggplant paste in a large bowl and stir in the
onion, roasted garlic paste, chopped parsley, brown
sugar, vinegar, capers, tomato paste, chili flakes, the
remaining teaspoon salt and the pepper.
13. Refrigerate until ready to serve. Serve with thin slices
of sourdough or whole grain bread. Makes 4 cups.
Each serving: 185 calories; 2 grams protein; 12 grams
carbohydrates; 3 grams fiber; 15 grams fat; 2 grams
saturated fat; 0 cholesterol; 322 mg. sodium.