Tomato Eggplant Spread
Tomatoes and eggplant spread for over crusty bread or as a side dish over rice. This recipe is from Cate of North Iowa - thank you Cate!Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Ingredients
Instructions
- Prep eggplant first - peel, slice into 1/2 inc slices, put in a colander. Sprinkle with lemon juice and salt. Let sit for atleast 15 minutes while prepping other ingredients. This will remove moisture from it to improve texture.
- Chop tomatoes and set aside.
- Squeeze the eggplant to release excess liquid and pat dry with a paper towel. Chop into a small dice.
- In a large skillet warm the olive oil, and add finely chopped garlic and red pepper flakes - do not burn these - low heat works best.
- Add diced eggplant, turning up the heat to medium. Cook about 5 minutes.
- Add half of the chopped tomatoes and cook for another 5 to 10 minutes.
- Add remaining tomatoes and cook till hot.
- Season with salt and pepper to taste.
- Serve on crusty bread or rice.
Notes
This recipe can also be canned in 1/2 pints by waterbath canning for 20 minutes.
Nutrition
Calories: 67kcalCarbohydrates: 13gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 10mgPotassium: 630mgFiber: 5gSugar: 8gVitamin A: 1307IUVitamin C: 24mgCalcium: 27mgIron: 1mg