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I worked part time in a deli/ caterer during my masters for almost a year. Those days were crazy busy with juggling classes, assignments, on-campus job and part-timing at the deli; but it was so much fun to bounce around the campus, care-free and jolly. So now you ask, what has all this to do with the eggplant spread? Ok.. Ok.. I’m getting to it; Arlene, the lovely owner used to make this delicious eggplant spread quite often for sandwiches and wraps. This spread was savory-sweet-tangy and works wonderfully as a spread or a dip. Being a sucker for anything...


Servings

2 cup

Total time

55 minutes

Cuisines

American


Ingredients

  • 1 eggplant (– medium, chopped)
  • 1 red pepper (– medium, chopped)
  • 1 red onion (– medium, chopped)
  • 15 oz. can black beans (puree)
  • 4 cloves garlic (– minced)
  • 1 tsp red pepper (flakes)
  • 1 tsp oregano (Dried)
  • 1 - 2 tbsps Honey
  • to taste Salt Pepper (&)


Method

  1. Heat 2tbsp olive oil in a large sauté pan; add onions and sauté until they start turning translucent, about 7-8 minutes.
  2. Add garlic and cook for another 1 minute.
  3. Add chopped eggplant, red pepper, salt and red pepper flakes; cover and cook on medium flame until the eggplants are completely cooked, about 10-12 minutes.
  4. Add tomato puree, honey & oregano at this stage; cover and cook again for 5 minutes.
  5. Adjust the seasonings; uncover and cook to make the mixture thicker and to make all that extra water evaporate.

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