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Mediterranean · Starter
Roasted Eggplant Spread
A whole eggplant roasted until it collapses, then pureed with a little fish sauce, vinegar, chile and plenty of olive oil into a silky, smoky-savoury spread for crackers, flatbreads or roasted vegetables.
- YieldMakes about 1 cup; serves 4 as a spread
- Hands-on20 min
- Total1 h 25 min
- Difficulty
Ingredients
- 450 gglobe eggplant, 1 lb, left whole
- 2 tspfish sauce or Italian colatura, more to taste
- 1 tspred wine vinegar
- ¼ tspdried chile flakes, more to taste
- 60 mlextra-virgin olive oil, 1/4 cup, plus more to taste
- ½lemon, for a squeeze at the endoptional
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