Eggplant Spread with a Kick
This recipe started out as one from a friend. I tweaked it and made it into a chunky spread that you can use for bruschetta, pita chips or spread on a tortilla and add some lettuce, cheese and chicken.
1 very large eggplant or 4-8 smaller ones (finger varieties)
1 large clove or 2 small clove garlic, minced
1 lime juiced
1 heaping tablespoon tahini paste
1/2 teaspoon or more of salt
1/4 teaspoon cumin
1/8-1/4 teaspoon dried Chipotle pepper powder (or more if you like heat)
1/2 cup cherry or grape tomatoes
1/2 medium onion
1 large pepper, coarsely chopped
1 large tomato, seeded and coarsely chopped
1/2 cup fresh parsley
Extra virgin olive oil
Rub eggplant with olive oil and set on grill until soft. Set aside, cover with tin foil. Let cool enough so you can handle and scrape off the eggplant from the peeling.
In food processor, put garlic, lime juice, tahini, salt, cumin, onion, chipotle, parsley and eggplant. Do not add the cherry tomatoes yet. Puree until fairly smooth. Add the cherry tomatoes and pulse to chop coarsely.
Take out of food processor, taste and adjust seasonings. Then add chopped pepper and tomato. Add extra parsley if desired, drizzle in about 1-2 tablespoons olive oil.
The size of the eggplant may make a difference. Put more in if you feel there is not enough substance to the spread. If you cook too many you can always make another kind of dish.
This tastes better the second and third day as the flavors blend more.