Mediterranean Eggplant Spread With Endive Recipe

About this recipe

A flavorful vegan spread made with roasted eggplant, garlic, and a medley of Mediterranean-inspired ingredients. Perfect for a light dinner or as a dip served with crisp endive leaves.

Ingredients

• 9 g On1Y Parsley Leaves
• 250 g Small-Purple Brinjal (Baingan)
• 100 g Garlic - Single Clove
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 1 ltr Bertolli Extra Virgin Olive Oil
• 2.5 Kg Austin Whole Peeled Tomato
• 210G Dolce Vita Organic Whole Kalamata Olives In Brine
• 200 g Livyor Raw Sunflower Seeds
• 3 pcs Cucumber Green
• 150 g Spring Onion (Kandychi Path)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 1 pack (500 g) Daily Good Raisin Golden | Kismish
• 1 kg Simply Staples Mineral Rich Sea Salt

Instructions

1. 1. Preheat the oven to 400°F (200°C).
2. 2. Cut the eggplants in half lengthwise and make deep slits in the flesh without piercing the skin. Insert 2 cloves of garlic into each half.
3. 3. Place the eggplants in a shallow roasting pan, skin side down. Sprinkle the tops with 1 tablespoon of sea salt and cover the pan with foil.
4. 4. Bake the eggplants for 1 hour or until the flesh and garlic are tender. Remove from the oven and let cool.
5. 5. Scoop the roasted eggplant flesh and garlic out of the skins into a mixing bowl. Mash well with a fork until smooth.
6. 6. Stir in 6 tablespoons of lemon juice, 1 tablespoon of olive oil, 1 teaspoon of black pepper, and an additional pinch of salt to taste. Mix until well combined.
7. 7. Gently fold in 3/4 cup of golden raisins, 1/2 cup of chopped kalamata olives, 1/2 cup of sunflower seeds, 1/2 cup of chopped parsley, 1/4 cup of finely diced spring onion, and 2 diced tomatoes.
8. 8. Cover the bowl and refrigerate the mixture for at least 30 minutes to allow the flavors to meld.
9. 9. Serve the chilled spread with 8 cucumber for scooping.