Morrocan Eggplant Spread

By akselden

Ingredients

• 2 Large Eggplants
• 1/2 cup green olives
• 1/4 cup onions, finely chopped
• 3 cloves garlic, finely chopped
• 4 tablespoons lemon juice
• 1 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 tablespoon sugar
• 1/4 cup olive oil
• 1 inch thick slices of heirloom tomatoes
• serve with bruschetta or pita bread, toasted

Preparation

Step 1

In a 10-inch skillet; fry in olive or salad oil until soft, mash the eggplant. Add onion, garlic, lemon juice, salt ground pepper, sugar, and blend thoroughly.
Chill in refrigerator.
Heap 1/2 cup eggplant mixture on a 6-7 inch plate. Mash it down to form a circle within 1 inch of edge of plate. Drizzle with 1/2 tsp of olive oil (if mixture appears dry). Serve with 1 slice heirloom tomato in center of circle and 1 black olive in center of tomato.
Garnish with parsley sprigs.