Stuffed Monster Heads
This is one of my favorite staple recipes. I have had guests come to dinner that had decided to become vegans without letting me know and they spent a lovely evening eating a lot of this spread as I had not prepared a vegan menu for dinner. They didn't seem to mind. This spread has a lovely garlic-olive-eggplant flavor that is excellent when served on toast rounds or pita bread. Why is this in the Halloween recipe section now? Because it has a marvelous black color that is perfect for Halloween, especially when served beside Orange Roasted Pepper Spread. Yummm.
2 tablespoons olive oil
3 minced cloves garlic
1 cup finely chopped eggplant
2 tablespoons water
1 1/2 cups pitted black olives
3 tablespoons chopped pine nuts
2 teaspoons chopped capers
1 teaspoon balsamic vinegar
Heat a small heavy skillet over medium high heat. Add the olive oil, garlic, and eggplant and saute for three minutes. Add the water and saute for an additional three minutes, or until the eggplant is tender. Place the eggplant mixture with the remaining ingredients in a food processor and process until smooth. Serve warm or chilled.
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