Rustic Tasting

Last weekend we dropped in at the Front Porch in Suttons Bay, where Marie Hanis was offering samples and signing copies of her new book cookbook, the Rustic Gourmet. We sampled both the Roasted Eggplant Tomato Spread and the Pumpkin Fudge. With more eggplant from this week's CSA pickup at Sweeter Song Farm, I thought I'd give the veggie spread a try. Yum!

Roasted Eggplant Tomto Spread

yield: approximately 4 cups

Oven: 450 degrees

1/4 cup olive oil
juice of 1 lemon
2 medium eggplants
2 large ripe tomatoes, halved
1 whole bulb roasted garlic puree
1 teaspoon ground cumin (freshly toasted if possible)
bottled hot sauce
salt
black pepper, freshly ground
1/2 cup flat leaft parsley, chopped (I had arugula from the farm, so used that instead)

Combine olive oil and lemon juice. Peel eggplant and cut into 1/2-inch thick slices. Place eggplant in large, flat dish and cover with olive oil and lemon juice. Marinate, refrigerated, for at least 2 hours (up to overnight). Drain eggplant, reserving marinade. Place eggplant and tomatoes on baking sheet and roast at 450 degrees for 20-30 minutes, turning once. Eggplant should be well browned and tomatoes should be very tender. Remove peels and seeds from tomatoes and place, with eggplant, in food processor. Add garlic, cumin, a splash of hot sauce, salt, and pepper. Pulse to chop, adding reserved oil and lemon juice as necessary to acquire desired texture - mixture should be chunky. Add parsley and adjust flavors. Serve at room temperature.

Marie says this is good with pumpernickel bread. I used ciabatta from Stone House Bread. Can't go wrong!

Filed under CSA • Recipes • Appetizers