Lesley Stowe’s Aubergine & Kalamata Olive Spread
This is fantastic served with soft goat's cheese and Original Raincoast Crisps. An instant hors d'oeuvre that keeps refrigerated for several days.
Ingredients
1 small Japanese eggplant (aubergine) cut into 1/2-inch slices
1/2 tsp cumin
1 tsp fresh oregano, chopped (1/2 tsp dried)
1/4 tsp Tabasco
1 cup Kalamata olives, pitted
2 cloves garlic, crushed
1/4 cup balsamic vinegar
1 tbsp fresh basil, chopped
1/4 cup extra virgin olive oil
Sea salt and freshly ground pepper
Directions
Grill or broil the eggplant and roughly chop. Transfer the eggplant to a food processor. Add the olives, garlic, cumin, oregano and Tabasco. Pulse on and off until the mixture has a consistent texture but not too smooth. Add the vinegar, basil and enough olive oil to just blend together. Season with salt and pepper.