Recipes

Spicy Calabrian Eggplant Spread

(presented at King Market 9/27/09)

This was one of the first dishes I ate in Calabria (the toe of the Italian “boot”) in 1991. It was so spicy I filled up on bread—my eggplant-to-bread ratio was definitely not that of a native Calabrese, but I couldn’t stop.

• 1 large or several smaller eggplants, cut into ½-inch dice
• Roasted, peeled and finely chopped spicy red peppers or red pepper flakes, to taste
• ¼ cup olive oil, divided
• 1 clove garlic, finely minced
• salt

Heat half the oil in large sauté pan. Add the eggplant and a generous sprinkling of salt. Cook over high heat until the eggplant gives off some of its liquid. Stir frequently to prevent it from sticking. Add more oil if necessary. Then add the roasted peppers or pepper flakes and turn the heat down a bit and let it cook down until the eggplant is soft and has completely lost its shape. Add the garlic a minute or two before you turn it off. Drizzle with the remaining olive oil, adjust seasoning and serve with bread. Room temperature is best.

<< back to recipes menu