There are dozens of eggplant spread/dip varieties across the world, all delicious! Just read wiki: https://en.wikipedia.org/wiki/Eggplant_salads_and_appetizers
They are usually a combo of sweet and sour flavors, and the eggplant is either charred/grilled or fried. Finally, the texture can differ between finely chopped or mashed.
This version is smokey and very herb forward, with parsley and mint, and has the addition of tomato and capers. Served room temp or cold, enjoy with bread or pita bread.
Ingredients (serves 2)
1 medium sized regular or 2 baby eggplants (Italian)
handful of fresh mint (2oz)
handful of fresh flat-leaf Italian parsley (2oz)
1 Tbsp capers
1 clove garlic (optional)
1/2 small Roma or Campari tomato - crushed/grated
1 Tsp Paprika
1 Tsp Smoked Paprika
1 Tbsp Salt
Black Pepper
3 Tbsp Olive Oil
1 Tbsp Red Wine Vinegar (or sherry vinegar)
1/4 lemon- juice
Optional: Grilled/Smoked Peppers
(1 Large cutting board and chef's knife)
Steps
Roast eggplants on a grill or in the oven at about 425 degrees. Cut off the stems, and then make a few incisions into the eggplant with a knife (it can explode otherwise!) and bake. It should take about 25-30 minutes for a medium completely soften. Alternatively, you can slice the eggplant in half if it's large, also making incisions in the open face. Finally, you can wrap the eggplant in foil to bake longer without charring the outside to much.
The garlic can also be roasted for 20 minutes, but peeled and wrapped in aluminum foil to avoid burning.
Once the eggplant is softened through (test with a small knife), slice open, and let cool.
After about 5-10 minutes when the eggplant has cooled, scoop out the insides with a spoon and set aside. Discard the skins
On a large cutting board, mince the mint and parsley, then the tomato and capers as finely as possible. Use the body of the knife to smash the tomatoes and capers as you are mincing.
Add the eggplant insides to the cutting board and mince.
Add salt, black pepper, paprika, smoked paprika and mince again. Add to a serving bowl.
Mix in olive oil, vinegar and lemon to taste.
Serve with bread, pita bread, crackers or straight up.
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