Party dinner or December drink? Impress your guests with these special spreads. Delicious on toast, or with a crusty piece of baguette.
Recipe for Eggplant-Olive Spread with Oregano
Preparation time:10 minutes + 1 hour waiting time.
Ingredients for 4 people
– 1 aubergine
– 1 shallot
– 2 tomatoes
– 150 g black olives
– 1 red pepper
– 4 tbsp olive oil
– 125 ml dry white wine
– 1-2 tsp lemon juice
– sprig of fresh oregano
How to make the spread
Clean the aubergine and cut the unpeeled vegetables into small cubes. Peel the shallot and cut into thin rings; set a few rings aside for garnish. Score the tomatoes crosswise on the bottom, dip them briefly in boiling water and place them in a bowl of ice water. Peel off the sheet. Cut the tomatoes into quarters, remove the seeds and cut the flesh into cubes. Roughly chop the drained olives. Halve the pepper, remove the seeds and finely chop the flesh.
Heat 2 tablespoons of olive oil in a pan and fry the shallot with the aubergine and the pepper. Deglaze with the white wine and cook over medium heat for 15 minutes, stirring regularly. Spoon the olives and tomato through the aubergine and let it simmer for 10 minutes until it is a thick mass. Crush the vegetable pieces if necessary. Grind over some pepper and sea salt, stir and let it cool.
Mix the remaining olive oil into the cold spread and season with lemon juice, salt and freshly ground pepper. Garnish with oregano leaves.
Enjoy your meal!
More recipes for festive spreads can be found in the December issue of Santé starting on page 84.
