"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Oma Falk's Eggplant Spread Recipe

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This recipe for Oma Falk's Eggplant Spread, by , is from Our Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Fred Falk

Category:
Category:

Ingredients:  
Ingredients:  
2 Large Eggplant
Extra Virgin Olive Oil
1 Red or Yellow Onion

Directions:
Directions:
Place two large eggplants on a grill over hot coals and occasionally rotate until the eggplant are very soft all around.

Place grilled eggplant into a large bowl and allow to cool.

Remove eggplant from bowl and place on cutting board. NOTE: save any juices from the eggplant, in the bowl. Cut off the stem area, and quarter the eggplant lengthwise. Separate the flesh from the skin from each quarter and discard skin. Using a large kitchen knife, chop the eggplant flesh until it is coarsely pureed and transfer back to bowl. Add extra virgin olive oil to your liking and using a wooden (or plastic) spoon, stir until the olive oil is thoroughly mixed with the eggplant. Add finely chopped onions (I prefer red onions) to your liking and mix until evenly distributed.

The spread can be eaten immediately on some good hearty bread, sprinkled with salt and pepper to taste, or chilled for later enjoyment.

Grandma Falk (Oma) would serve this spread with her freshly baked dark bread. Absolutely heavenly!!!

Enjoy!

Personal Notes:
Personal Notes:
Experiment with the olive oil. Some people like more, some like less.

 

 

 

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