Rose's Eggplant Skordalia

/

Servings:   4

Serving Size:   ½ cup

INGREDIENTS:

  • 2 medium eggplants - stems removed
  • ¼ cup + ⅓ cup extra virgin olive oil
  • 1 ½ oz+ 1 tbsp Kosher salt
  • 2loaves Italian bread
  • 4 cups water
  • 1 ½ oz garlic cloves, peeled
  • 3 tbsp red wine vinegar
  • cured black olives
  • Feta cheese

 

DIRECTIONS:

  1. Preheat oven to 350 degrees
  2. Place eggplant in a medium sized bowl and rub with ¼ cup olive oil and 1 ½ oz. Kosher salt
  3. Place parchment paper on a half sheet pan and roast eggplant in the oven for about 20 minutes, until it is shriveled and soft
  4. Let eggplant stand at room temperature until the skin is cool enough to handle, about 15 minutes (Note: it will still be hot on the inside)
  5. Slice eggplant in half lengthwise and use a spoon to remove as many of the seeds as you can
  6. Scoop out the flesh and place in a strainer over a bowl, and gently press to remove as much water as possible.  Then set aside
  7. Trim off and discard as much crust as possible from 1 of the loaves of Italian bread, and cut the inside dough into large cubes
  8. Place the bread in a large bowl and in the water, allowing the bread to soak until it is soft, about 2 minutes
  9. Remove the bread from the bowl and squeeze out as much of the water as possible without breaking the bread apart
  10. In a food processor combine the bread, remaining extra virgin olive oil, Kosher salt, garlic, and red wine vinegar, and gently pulse until combined together
  11. Add the eggplant and continue pulsing bringing it all together
  12. Season with black pepper to taste and serve in a bowl with Feta cheese, cured black olives and Italian bread