Spanish Eggplant Spread

About Spanish Eggplant Spread

Ingredients

• Eggplant (brinjal), peeled, cut into small pieces and soaked in water 1 cup
• Olive oil 4 tbsps
• Spring onions, finely chopped 6
• Fresh parsley, chopped ½ cup
• Garlic cloves, finely chopped 4
• White vinegar 2 tbsps
• Salt to taste
• Bread bun 1

How to Make Spanish Eggplant Spread (Stepwise Photos)

Method

1. Heat 2 tbsps oil in a non-stick pan, add garlic and spring onions (keeping aside 1 tbsp spring onions for garnishing) and saute for 1-2 minutes.
2. Add brinjal, mix, cover and cook on low heat for 2-3 minutes or till brown. Transfer into a bowl and set aside to cool.
3. Put brinjal mixture, ¼ cup parsley and remaining olive oil in a mixer and grind to a smooth paste. Add vinegar and salt and mix well. Transfer into a serving bowl.
4. Cut a bun into several slices and toast them in the same pan in which brinjal was cooked so that they soak in the flavour. Transfer them onto a serving platter.
5. Sprinkle the reserved spring onions and remaining parsley on top of the brinjal spread and serve with toasted bread slices.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps