Roasted Eggplant Roe with Tomato and Garlic
Roasted eggplant, tomato, onion and garlic cook into a smooth, savory vegetable spread.
Roasted eggplant, tomato, onion and garlic cook into a smooth, savory vegetable spread. Roasting the eggplant first concentrates its flavor and avoids a greasy panful of cubes. Scoop the soft flesh into the tomato-onion base, simmer until thick and finish with fresh herbs. Serve warm or chilled on bread. Although the source mentions preserving the spread in jars, this recipe is for fresh refrigerated use only. Heat oven to 220°C (425°F); prick eggplants and roast 35 to 45 minutes, turning once, until collapsed and soft. Meanwhile, cook onion in oil 8 minutes until golden; add tomatoes and simmer until pulpy. Cool eggplants slightly, split and scoop flesh into the pan; add garlic, salt and pepper.
Recipe card
Roasted Eggplant Roe with Tomato and Garlic
Equipment: Knife, cutting board, measuring tools and suitable pot, skillet or oven
Ingredients
Instructions
Roast
Heat oven to 220°C (425°F); prick eggplants and roast 35 to 45 minutes, turning once, until collapsed and soft.
Base
Meanwhile, cook onion in oil 8 minutes until golden; add tomatoes and simmer until pulpy.
Combine
Cool eggplants slightly, split and scoop flesh into the pan; add garlic, salt and pepper.
Thicken
Simmer 15 to 20 minutes, stirring and mashing to desired texture; stir in lemon juice.
Serve
Fold in herbs and serve warm or chill promptly for a cold spread.
How to tell when it is ready
Fold in herbs and serve warm or chill promptly for a cold spread.
Tips
- Heat oven to 220°C (425°F).
- Meanwhile, cook onion in oil 8 minutes until golden.
- Cool eggplants slightly, split and scoop flesh into the pan.
- Simmer 15 to 20 minutes, stirring and mashing to desired texture.
Troubleshooting
- If spread is thin, simmer longer.
- If eggplant tastes bitter, salt and drain cubes before roasting.
Substitutions
- Use parsley instead of dill.
- Use lemon juice instead of vinegar.
Variations
- Add chili flakes.
- Use smoked paprika for depth.
Serving suggestions
- Spread on toasted bread.
- Serve with grilled meat.
- Add to a mezze plate.
- Pair with roasted potatoes.
Make ahead
Prepare the measured ingredients in advance. Refrigerate in a covered container up to 4 days or freeze up to 2 months; do not pantry-can.
Storage
Refrigerate in a covered container up to 4 days or freeze up to 2 months; do not pantry-can.
Food safety
No tested shelf-stable canning method is provided; keep spread chilled.
Frequently asked questions
How do I know smoky eggplant roe with tomato and garlic is ready?
Fold in herbs and serve warm or chill promptly for a cold spread.
How should I store smoky eggplant roe with tomato and garlic?
Refrigerate in a covered container up to 4 days or freeze up to 2 months; do not pantry-can.
Spread on toasted bread. Refrigerate in a covered container up to 4 days or freeze up to 2 months; do not pantry-can.
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