Aubergine and Sun-dried Tomato Spread

Ingredients for Aubergine and Sun-dried Tomato Spread

• 1 head garlic

• 100ml extra-virgin olive oil, divided

• 1.1kg aubergine

• 120ml oil-packed sun-dried tomatoes (90g), chopped, plus 2 tablespoons tomato oil

• 1/2 cup chopped flat-leaf parsley

• 1/2 cup chopped basil

• 1 cucchiaio di succo di limone fresco

• Accompaniment: toasted baguette slices

Preheat oven to 204°C with rack in middle.

Cut off and discard top of garlic head to expose cloves. Brush top of head with 1/2 tablespoons olive oil. Wrap garlic in foil and roast until tender, about 45 minutes. Cool to warm, then squeeze garlic cloves from skins into a small bowl, discarding skins.

Meanwhile, cut aubergine into 1/2-inch pieces and toss with 1 1/2 teaspoons salt in a large colander. Let drain 30 minutes. Squeeze aubergine in a kitchen towel to remove liquid.

Heat 2 tablespoons olive oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté one third of aubergine until browned and tender, about 6 minutes. Transfer to a bowl. Cook remaining aubergine in olive oil in same manner (in 2 batches), transferring to bowl.

Add 150g cooked aubergine to garlic and coarsely mash together. Stir into remaining aubergine with sun-dried tomatoes (without tomato oil), parsley, basil, lemon juice, and 3/4 teaspoons pepper. Season with salt and drizzle with tomato oil.

Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07

Avvertenza

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