Here’s Mariana’s step-by-step recipe for preparing Eggplant Spread. This simple yet flavorful dish combines roasted eggplants with caramelized onions and a hint of Dijon mustard for a delightful spread. Let me know how it turns out!
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Roast the eggplants directly over an open flame until the skin is completely charred. Once done, place them in a plastic bag. Let them cool, then peel off the skin.
Peel the onions, slice them into thin julienne strips, and cook them in a hot skillet with olive oil over low heat until caramelized. Once they turn golden brown, remove them from the heat.
Place the peeled eggplants in a bowl. Add olive oil, the caramelized onions, salt, and pepper. Mix well.
For a smokier flavor, ensure the eggplants are thoroughly charred over the flame.
Use a high-quality olive oil to enhance the flavor of the spread.
Let the eggplants cool completely before peeling to make the process easier.
Can I roast the eggplants in the oven instead of over an open flame?
Yes, you can roast the eggplants in the oven at 400°F until they are soft and the skin is wrinkled. However, roasting over an open flame gives a smokier flavor.
How long does the eggplant spread last?
The spread can be stored in an airtight container in the refrigerator for up to 3 days.
Can I use a different type of mustard?
Yes, you can substitute Dijon mustard with another type, but Dijon adds a unique tangy flavor to the spread.
What can I serve the eggplant spread with?
The spread pairs well with crusty bread, crackers, or as a topping for grilled meats and vegetables.
Can I make this spread ahead of time?
Yes, you can prepare the spread a day in advance and store it in the refrigerator. The flavors will deepen over time.
