3 Tbsp fresh minced herbs—chives, basil, thyme, tarragon
1 clove garlic, grated or minced
2-3 shallots minced
1 tsp kosher salt
¼ tsp black pepper
Juice of ½ lemon (1Tbsp)
2 Tbsp extra virgin olive oil
2 plum tomatoes, finely chopped or grated
1 ½ cups roasted eggplant, (2.5 lbs. fresh eggplant)—mashed and pureed (See below on how to roast eggplant)
Mix all ingredients together; taste and adjust seasoning; chill in the refrigerator for 1 hour before serving.
All chopping can be done in the food processor—add them to the processor in the order listed above. Serve on crackers or sandwiches.
How to Roast Eggplant:
Place whole eggplant on a gas stove top on a medium-high flame, on a grill, or under a broiler.
Char the skin completely turning with metal tongs—about 8 minutes each side.
Place charred eggplant in a covered container--steam and cool for 15 minutes. The eggplant should be completely caved in on itself and the flesh soft. Peel off the charred skin. If there are a lot of seeds, remove some. If the flesh does not seem to be completely tender, finish cooking in the microwave. Discard any liquid; it may be bitter. (1 lbs. fresh eggplant = 1/2 cup roasted.)
Roasted eggplant freezes well. Roast a lot at once and freeze so you can enjoy locally grown all year.