Hosting a holiday party dinner or festive December drinks? Delight your guests with our expert-crafted spreads. They're irresistible on toasted bread or a crusty baguette slice.
Eggplant-Olive Spread with Oregano Recipe
Preparation time: 10 minutes + 1 hour resting.
Ingredients for 4 servings
– 1 eggplant
– 1 shallot
– 2 tomatoes
– 150 g black olives
– 1 red bell pepper
– 4 tbsp olive oil
– 125 ml dry white wine
– 1-2 tsp lemon juice
– Sprig of fresh oregano
Step-by-Step Instructions
Wash the eggplant and dice it unpeeled into small cubes. Peel and thinly slice the shallot, reserving a few rings for garnish. Score the tomatoes crosswise at the base, blanch briefly in boiling water, then shock in ice water. Peel, quarter, seed, and dice the flesh. Pit and roughly chop the olives. Halve the bell pepper, remove seeds, and finely chop.
Heat 2 tbsp olive oil in a skillet over medium heat. Sauté the shallot, eggplant, and bell pepper until softened. Deglaze with white wine and simmer for 15 minutes, stirring occasionally. Stir in olives and tomatoes, cooking another 10 minutes until thickened. Mash lightly if needed. Season with pepper and sea salt; cool completely.
Stir in remaining olive oil. Adjust with lemon juice, salt, and freshly ground pepper. Garnish with oregano leaves and reserved shallot rings.
Enjoy!
Discover more festive spread recipes in the December issue of Santé, starting on page 84.
