Tomato Eggplant Spread
Tomato and eggplant spread is delicious on 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.
Servings: 4 servings
Calories: 67kcal
Ingredients
- 5 tomatoes* any variety - diced
- 1 eggplant* see instructions
- olive oil
- 1 clove garlic* finely chopped, more to taste
- red pepper flakes
- lemon juice concentrate or fresh-squeezed
- salt to taste
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.
Nutrition
Calories: 67kcal | Carbohydrates: 13g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 10mg | Potassium: 630mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1307IU | Vitamin C: 24mg | Calcium: 27mg | Iron: 1mg