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Categories: Sauces and condiments, Vegetarian

EM Bistro eggplant tapenade

EM Bistro eggplant tapenade
Bob Chamberlin / Los Angeles Times

Dear SOS: We were at EM Bistro on Beverly Boulevard, where they serve a delicious eggplant spread with the bread. Will they part with that recipe? Margot Frankel Cheviot Hills Dear Margot: This spread has a silky texture, an intriguing, ... Read more

Total time: 1 hour 5 minutes | Serves 12
Note: Chef Ann Cooper at EM Bistro says the flavor is best if the spread is made a day ahead.
  • 3 globe eggplants, about 2 1/2 pounds total
  • 2 tablespoons plus 1 teaspoon salt, divided
  • 3/4 cup plus 4 teaspoons olive oil, divided
  • 12 garlic cloves with skin on
  • 3/4 cup diced onions
  • 1/2 cup chopped flat-leaf parsley
  • 3 tablespoons plus 1 teaspoon brown sugar or to taste
  • 2 tablespoons red wine vinegar
  • 1 tablespoon capers
  • 3 tablespoons tomato paste
  • 1 1/2 teaspoons chili flakes
  • 1/4 teaspoon freshly ground black pepper

Step 1Trim and peel the eggplants. Slice into 1 1/2 inch slices. Place them on a baking sheet and sprinkle with 1 tablespoon salt. Let rest for 20 minutes, then rinse off the salt, turn the slices and sprinkle the other side with a tablespoon of salt. Let rest 20 minutes, then rinse.

Step 2Heat one-fourth cup olive oil in a large skillet. Cook the eggplant slices in batches, adding oil as needed, up to one-half cup (three-fourths cup total). Cook on both sides until caramelized and golden brown, about 3 minutes per side.

Step 3Place the slices on a baking sheet and finish cooking in a 400-degree oven until very soft, about 10 minutes. Cool. Roughly chop the eggplant until it forms a paste.

Step 4In the meantime, place the garlic cloves in a piece of foil and drizzle with 2 teaspoons olive oil. Seal and bake in a 400-degree oven until soft and golden brown, about 30 minutes. Squeeze the roasted garlic out of the skin and use the flat side of a large knife to mash it into a paste.

Step 5Heat the remaining 2 teaspoons of oil in a small pan. Add the onion and cook on medium-low heat until translucent, about 5 minutes.

Step 6Place the eggplant paste in a large bowl and stir in the onion, roasted garlic paste, chopped parsley, brown sugar, vinegar, capers, tomato paste, chili flakes, the remaining teaspoon salt and the pepper.

Step 7Refrigerate until ready to serve. Serve with thin slices of sourdough or whole grain bread. Makes 4 cups.

Each serving:
185 calories; 2 grams protein; 12 grams carbohydrates; 3 grams fiber; 15 grams fat; 2 grams saturated fat; 0 cholesterol; 322 mg. sodium.
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