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

• Pack Of 2 Aubergine/Eggplant Medium (Pack Of 2)
• 600 Ml Bristol Syrup Co Lemon Juice, 600Ml
• 750 Ml Bevelini Extra Virgin Olive Oil, 750Ml
• 50G Pepper Black Ground BWFO
• 900G Crespo Pitted Black Olives
• 50G Picard Chopped Flat Parsley
• 400G Casa Marrazzo Peeled Organic Tomatoes, 400G
• 250G Shallot Onion - 250g
• 1 Kg Dried Apricots, 1Kg
• 308G Roasted Sunflower Seeds, 308G
• ( Natoora Italian Radicchio Di Chioggia
• - Tata 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 shallots into each half.
3. 3. Place the eggplants in a shallow roasting pan, skin side down. Sprinkle the tops with 1 tablespoon of salt and cover the pan with foil.
4. 4. Bake the eggplants for 1 hour or until the flesh and shallots are tender. Remove from the oven and let cool.
5. 5. Scoop the roasted eggplant flesh and shallots 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 dried apricots, 1/2 cup of chopped sunflower seeds, 1/2 cup of chopped parsley, 1/4 cup of finely diced shallot, 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 radicchio leaves for scooping.