Eggplant and Sun-dried Tomato Spread

Eggplant and Sun-dried Tomato Spread
Photo by Quentin Bacon


  • ½ cup oil-packed sun-dried tomatoes
  • 6 ½ tablespoons extra-virgin olive oil
  • ½ cup flat-leaf parsley
  • 2 ½ pounds eggplant
  • , plus 2 tablespoons tomato oil
  • toasted baguette slices
  • 1 tablespoon fresh lemon juice
  • + 2 more ingredients
    • 1 head garlic
    • ½ cup basil

Preheat oven to 400°F with rack in middle. Cut off and discard top of garlic head to expose cloves. Brush top of head with 1/2 tablespoon olive oil. Wrap garlic in foil and roast until tender, about 45 minutes. Cool to warm, then squeeze garlic cloves from skins into a small bowl, discarding skin...

View full recipe at Epicurious


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