Eggplant & Mushroom Spread | This is a Sweet Blog: Eggplant & Mushroom Spread
I have always been quite indifferent to bread. You know, there are people who can live no day without slice of bread. I am definitely not one of them. Choosing between salad + a piece of bread / salad + a joint of meat or fish, I will mostly always choose the second variant.
But there is always a but….
I really like freshly-baked bread, when it is still warm (or even hot). I remember in childhood, always when I went to the baker’s for bread, by the time I came home the loaf was nibbled all over. I couldn’t resist the temptation. I knew I was doing wrong (because what then would get the rest of the family??), but….ooohhh!…that smell of warm loaf in my arms! I still clearly remember it now. The memories never die, preferences change. Today I can’t allow myself such a “bread-eating” ritual on the run (I DO eat it at home, not so often though as a child)))
But there is one more but.I am completely helpless, when any kind of spread appears on the horizon.
YES, I am a spread-addicted.
Easy, quick and always tasty meal. Breakfast, lunch…whatever…even late at night. When it comes to spreads, I don’t care, just like as a child!
This one, Eggplant & Mushroom, is one of my favorite (the cake takes Hummus…beyond compare).
Eggplant and Mushroom Spread
700 g eggplants, halved
300 g mushrooms
1 big onion, peeled and sliced
4 tbsp olive oil
5 cloves of garlic
2 tbsp lemon juice
2 tbsp tahini
salt, pepper to taste
To serve : cream cheese, toasted sliced bread, fresh rosemary
Preheat your oven to 180 C (356 F).
Place halved eggplants on a baking tray, toss with 2 tbsp olive oil. Roast for 40 minutes. Peel of the skin.
Meanwhile, add onion and the remaining oil to a frying pan, cook for 2-3 minutes on a medium heat. Add in cut mushrooms and salt, cook, stirring from time to time, until all the water vaporize (~10 minutes). Here you can also add in with the mushrooms some fresh rosemary (I have forgotten to do this…anyway, it tastes awesome).
In a blender place peeled eggplants, 2/3 of mushrooms (the remaining 1/3 – for serving), chopped garlic, lemon juice, tahini and salt. Blend until smooth. Let cool.
To serve, onto toasted slice of bread spread cream cheese, then eggplant & mushroom dip, top with remaining roasted mushrooms and decorate with fresh rosemary.