Despite it being early October, our garden is still going strong. We have had lots of eggplant, tomatoes, and peppers come on all at once. This is a delicious spread that tastes best using garden-ripe produce. I like to make this in two steps so it doesn’t take up as much time as it would in one sitting. Roast the eggplant whole the night before you plan to make the spread. Chill it overnight. The next day scoop out the flesh into a food processor and add the rest of the ingredients raw. Purée and you are done. Serve with fresh warm pita bread.
Eggplant, Tomato, and Sweet Pepper Spread
6 medium Ichiban eggplant, stemmed and left whole
3/4 cup chopped fresh tomatoes
2/3 cup seeded and chopped sweet red bell peppers
4 green onions, sliced (use all but the top two inches)
1 clove garlic, sliced
juice of half a lemon, seeds removed
1/2 teaspoon kosher salt or more as needed
3-4 tablespoons extra virgin olive oil
Preheat oven to 400 degrees. Wash and stem eggplant. Place on a baking sheet and roast for 40 minutes or until soft but not blackened. Let cool. Scoop eggplant flesh out into a food processor bowl. Add remaining ingredients and purée until smooth. If it seems too thick, add a bit more oil. Taste and adjust salt as necessary. Makes 2 cups.