We love our pastes, purees, spreads, dips and powders, and the kitchen is always full of them. On a cold and rainy early Summer day, we wanted tea and snacks, so two spreads were created for the crusty bread from our Italian fruiterer, and life was good again. We no longer cared about the rain.
This spread (or side salad, mezze style), is made from sliced eggplant which has been baked until soft and mashed with spices. It is then gently fried until all moisture is lost, and served with harissa. Delicious! Sometimes it is referred to as a jam, rather than a salad or spread.
Similar dishes include Eggplant Pahi, Grilled Eggplant with Walnuts and Pomegranate, Eggplant in Spicy Tomato Sauce, Broad Bean Puree with Chilli Oil, White Bean, Sage and Roasted Garlic Spread, and Green Olive Tapenade.