Roasted eggplant spread from Six Seasons: A New Way with Vegetables (page 235) by Joshua McFadden and Martha Holmberg

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • eliza on September 14, 2024

    This spread was fantastic and a great way to use an abundance of eggplants from the garden. I cooked my eggplant on the stovetop using a method I developed for another recipe (heat pan with olive oil, slice eggplant in 2 thru stalk, cook 3 min med high, turn, 3 min other side, reduce heat, cover, flip every 2 min till done). I cooked these ahead then whipped it up the next day. For homegrown eggplant it’s ok to include some skin. We had it on homemade bread: delicious!

  • clkandel on August 14, 2020

    This makes such a creamy spread. I suggest starting with less fish sauce than called for and adding more if needed.

  • Rradishes on December 11, 2017

    This was good and simple. I did have to up the vinegar quite a bit to get the dip more flavorful. It's tasty on a piece of good bread, but personally I still prefer the lemon+parsley+garlic combo for eggplant dips like in babaganoush.

  • Astrid5555 on August 14, 2017

    Delicious! Made with eggplants roasted in our wood-fired pizza oven. So good and very quick to make. A keeper!

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