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Roasted Eggplant Spread

Roasted eggplant spread. Photo by Mary Reed.

Rye bread or rye crisps are the perfect accompaniment to this flavorful spread; it’s also a nice condiment for wraps.

Prep time: 1 ½ hours
Dehydration time: 7–10 hours
Feeds: 2–4 hungry hikers who aren’t afraid of garlic breath

2 small eggplants – cut in quarters lengthwise
1 to 2 tablespoons olive oil
1/4 cup plain yogurt
2 tablespoons lemon juice
1 tablespoon fresh parsley, chopped
3 cloves garlic, minced
2 teaspoons lemon zest
1 1/2 teaspoons stone ground mustard
Salt and pepper to taste

At home, preheat the oven to 350° F. Place the cut eggplant in a baking dish and drizzle them with olive oil. Roast the eggplants for a half hour, turning them once halfway through roasting. Remove eggplants from the oven and let them cool. Peel them once they’re cool enough to handle. Using a food processor or hand blender, combine all the ingredients until you have a well-blended purée.

Spread the puree evenly on lined dehydrator trays, keeping the mixture about 1/4 inch thick. Dehydrate for 7 to 10 hours or until the mixture is thoroughly dry.

At camp, rehydrate the spread using a ratio of 1 1/2 parts dried mix to 1 part water. Wait 5 to 10 minutes and then add a little more water if necessary.