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Marinated Eggplant Spread

Featured in the Honolulu Star-Advertiser on November 9, 2016.

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Ingredients:

Marinated Eggplant Spread

  • 1 eggplant, sliced lengthwise
  • Large bowl of water with 1/2 teaspoon salt to taste
  • 1/2 cup plus 2 tablespoons olive oil, divided
  • 4 cloves of garlic, finely minced
  • 2 tablespoons white wine vinegar
  • 2 tablespoons dried oregano
  • Salt and freshly ground pepper to taste

Directions:

  1. Place eggplant slices in a large bowl and cover with salted water.
  2. Place a plate on top of eggplant, so it stays submerged for at least 15 minutes or up to overnight.
  3. Drain and dry eggplant slices with a paper towel.
  4. Dice into small cubes.
  5. Heat 2 tablespoons of olive oil in a large skillet, over medium heat, and saute eggplant for about 10 minutes or until softened and starting to brown.
  6. Remove from heat and transfer to a medium bowl.
  7. Add remaining ingredients and stir to combine.
  8. Transfer to a container with a tight-fitting lid; add more olive oil to cover eggplant, if needed.
  9. Marinate eggplant, covered and chill, at least 4 hours.
  10. Bring to room temperature before serving.

Makes about 3 cups.

Approximate Nutrient Analysis per 2 Tablespoon spread on 1 slice Italian bread with brushed olive oil (not including salt to taste):
220 calories, 16 g fat, 2.5 g saturated fat, 0 mg cholesterol, 250 mg sodium, 17 g carbohydrate, 1 g fiber, 1 g sugar, 3 g protein

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