Eggplant Spread

An old East European favorite, this eggplant spread is as versatile as they come. You can serve it warm or cold, as is, over toast, with crackers, as a starter or a salad, and maybe even as a side dish if you're bold enough. 

Ingredients for eggplant spread: 

 

Onions - 1 (chopped) 

 

Carrots - 2 (grated) 

 

Garlic - 7 cloves (minced) 

 

Olive oil - as needed 

 

Eggplant - 2 (finely diced) 

 

Salt and Pepper - as needed 

 

Salsa - 1 cup 

 

Method of preparing the eggplant spread: 

 

Oil a pan over medium-high heat. 

 

Sauté the onion and carrot until tender- about 10 minutes. 

 

Add the garlic and fry for another 2 minutes. Set aside. 

 

Oil another pan over medium-high heat, and fry the eggplants with salt and pepper. 

 

Cook for 10 minutes. Add more oil if needed. 

 

When the eggplants have softened, add the salsa and the contents of the first pan. 

 

Fry everything together for another minute and serve over toast, or chilled. 

 

NOTE- here the brinjal is the big one used for bartha.

 

Source: Natasha's Kitchen

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