Piccante Eggplant Sauce
A rich and spicy Italian-style sauce made with roasted eggplant, mushrooms, and Calabrian chiles. Perfect for dipping bread or using as a spread.
Ingredients
- •1 whole small globe eggplant
- •2 tablespoons olive oil
- •4 ounces button mushrooms
- •1 head garlic
- •¼ cup tomato sauce
- •2 tablespoons Calabrian chile paste
- •chopped
Cooking Instructions
- 1.
Preheat oven to 425°F. Lightly score eggplant flesh with the tip of a knife. Place skin side down on a rimmed baking sheet and drizzle with 1 Tbsp. oil; season with salt. Toss mushrooms and head of garlic with 1 Tbsp. oil on another rimmed baking sheet; season with salt. Cover tightly with foil. Roast vegetables on both sheets until very tender, 30-35 minutes. Let cool.
35 min
- 2.
Scoop eggplant flesh from skin; discard skin. Chop eggplant and mushrooms until a coarse purée forms. Squeeze garlic cloves from skins; chop until mashed. Transfer both purées to a small bowl and mix in tomato sauce, chile paste, chopped fresh garlic, and remaining 1/2 cup oil; season with salt.
10 min
- 3.
Serve with bread for dipping.
1 min
- 4.
Sauce can be made 2 weeks ahead. Cover and chill.