Enjoy this salad/spread at your Shabbat table or serve it on slices of bread for a fancy presentation like crostinis.
Eggplant and Tomato Spread
Recipe By Jamie Geller
- Cook & Prep: 25 m
- Serving: 6
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Contains:
Ingredients (10)
Main ingredients
Start Cooking
Prepare the Spread
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Heat extra-virgin olive oil in a large saucepan over medium-high heat. Add eggplant and cook 7–10 minutes or until slightly softened.
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Add tomato and cook for 8–10 minutes more or until tomatoes are broken down and eggplant is softened.
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Stir in vinegar and capers and cook two minutes more. Remove from heat and stir in parsley, salt, and pepper.
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Spoon a few tablespoons of eggplant and tomato mixture onto each slice of toasted baguette and garnish each with a basil leaf.
Credit
Recipe reprinted with permission from http://www.Joyofkosher.com.
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