Roasted Eggplant and Sun-Dried Tomato Spread : A silky spread of roasted eggplant, sun-dried tomatoes and olive oil. Serve it on toasted bread or with raw vegetables.
- 6 servings
- Preparation 10 min
- Cooking 35 min
- Total 45 min
- Level easy
- Devices TM7 · TM6 · TM5
Ingredients : roasted eggplant and sun-dried
- 3 eggplants
- 60 g sun-dried tomatoes
- 1 clove of garlic
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp salt
- 1 tsp oregano
Preparation : roasted eggplant and sun-dried
- Cut the eggplants in half, score the flesh in a crosshatch pattern and roast 35 minutes in the oven at 200°C (400°F).
- Scoop out the flesh with a spoon.
- Chop the garlic and sun-dried tomatoes in the bowl. 6 secspeed 7
- Add the eggplant flesh, oil, lemon juice, salt and oregano.
- Pulse to keep some texture. 15 secspeed 4
- Serve warm or cold.
If your sun-dried tomatoes are very hard, soak them 10 minutes in hot water before chopping.
Storage: 5 days in the refrigerator.
You can make this dish stress free with simple ingredients. Allow about 45 minutes in total. All settings (time, temperature, speed and rotation direction) work on the Thermomix TM5, TM6 and TM7. Follow the steps in order and the result will turn out well. You can also download the recipe as a PDF or copy it to Cookidoo and cook it right away.
More recipes in the category : Starters
Frequently asked questions
How long does this recipe take?
Plan on 10 minutes of prep and 35 minutes of cooking, which is 45 minutes in total.
How many servings does this recipe make?
This recipe makes 6 servings. The Thermomix bowl holds 2.2 liters at most (about 2.3 quarts): do not double the quantities without checking that limit.
How do I store this recipe?
5 days in the refrigerator.
Which Thermomix model can I use?
The settings shown (time, temperature, speed, rotation direction) work on the Thermomix TM5, TM6 and TM7. Follow the steps in order, one at a time.
