Sometimes the best combinations come from using leftovers, this was definitely the best spread I ever made, tasted or bought! Ever! (Veggie spreads are a big thing in Romania so I’ve tasted quite a few over the years.).
5 asparagus spears
1 sweet onion
1/2 can tomato sauce
2 big bunches of oyster muchrooms (also known as abalone or pleurotus)
3 – 4 tbs sunflower
sea salt & black pepper
1/2 bay leaf
1 tbs brown sugar
1 tbs dried parsley
(Keep in mind that veggies loose water while cooking, if you want to make more than a small jar of this spread- that was what I got- you need to double or triple the ingredients.)
Cut the onion in small pieces, add the vegetable oil in a large pot and start frying the onion.
While the onion is frying, cut the eggplant in small cubes and then do the same with the oyster mushrooms and the asparagus sprears.
Make sure you don’t burn the onion! You need to cook it until golden, not brown. 😀
When the onion is cooked, add the rest of the veggies in the pan and mix well.
Season them with sea salt & pepper and sugar, add the bay leaf and 1/4 warm water and let them cook until soft.
(on low heat for about 15 minutes and keep an eye on the pot to prevent the veggies from sticking to the pot).
Add the tomato sauce, the cayenne pepper and the parsley and put the pot in the oven for 30- 40 minutes
at 350 F.
Make sure you check it from time to time and add water if needed (don’t add to much water if you don’t want to make a stew instead of a spread – when I first started cooking everything I made looked like a soup :D).
Your spread should be about half of the volume of the veggies sauce you first put into the oven.
Tranfer the spread in a clean jar and keep it in the refrigerator.
You will notice that the oyster mushrooms give this spread a very interesting texture, which in my opinion was the best part.
- Eggplant Bruschetta with Capers (in pictures) (pickthecook.wordpress.com)