Eggplant spread and Taggiasca olives, perfect for dressing pasta and ideal for simple bruschetta with crispy bread. This eggplant spread keeps well for three or four days in the fridge from the time you prepare it. If you want to keep it longer, just sterilize for thirty minutes in jars with hermetic closure to create a vacuum. Personally, I have frozen it in individual portions in plastic cups ready to dress pasta at the right moment. You can prepare the eggplant and Taggiasca olive spread, baked or roasted, even the day before.

Difficulty: Very Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Oven, Bain-Marie
Cuisine: Italian
Seasonality: Spring, Summer

249.82 Kcal

calories per serving

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Energy 249.82 (Kcal)
Carbohydrates 4.60 (g) of which sugars 1.73 (g)
Proteins 5.11 (g)
Fat 24.86 (g) of which saturated 5.32 (g)of which unsaturated 5.12 (g)
Fibers 2.26 (g)
Sodium 805.80 (mg)

Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Necessary Ingredients to Prepare the Eggplant Spread

2 eggplants
1/2 cup Parmesan cheese
2 tbsps pine nuts
Half clove garlic
3/4 cup Taggiasca olives
1/3 cup extra virgin olive oil
1 tsp salt

Tools

Blender
Parchment Paper
Baking Tin

Preparation of Eggplant and Olive Spread

Bake the eggplants on a baking sheet with parchment paper for 30 minutes at 392°F, if necessary, turn them halfway through. Once cooked, let them rest in a paper bag (like a bread bag) closed for 10 minutes.
If you buy olives in extra virgin olive oil, you do not need to drain them. If you use the same preservation oil, they will be more flavorful.
Once cool, remove the skin from the roasted eggplants and put them in the chopper or blender along with the olives, garlic, pine nuts, and grated Parmesan cheese.
Taste and add more oil and salt if necessary.
The eggplant and Taggiasca olive spread is ready.