Active Time

　　25 min

　　Total Time

　　1 hr

　　A whole head of roasted garlic lays the foundation for an eggplant spread that's silky and satisfying, while chopped sun-dried tomatoes, fresh parsley, basil, and lemon add a healthy dose of sunshine, brightening its flavor and color. Serve it with thin slices of toasted baguette for a great take on crostini.

　　

Ingredients

Makes 8 servings

　　1 head garlic

　　6 1/2 tablespoons extra-virgin olive oil, divided

　　2 1/2 pounds eggplant

　　1/2 cup oil-packed sun-dried tomatoes (3 ounces), chopped, plus 2 tablespoons tomato oil

　　1/2 cup chopped flat-leaf parsley

　　1/2 cup chopped basil

　　1 tablespoon fresh lemon juice

　　Accompaniment: toasted baguette slices

　　

Step 1

Preheat oven to 400°F with rack in middle.

　　

Step 2

Cut off and discard top of garlic head to expose cloves. Brush top of head with 1/2 tablespoon olive oil. Wrap garlic in foil and roast until tender, about 45 minutes. Cool to warm, then squeeze garlic cloves from skins into a small bowl, discarding skins.

　　

Step 3

Meanwhile, cut eggplant into 1/2-inch pieces and toss with 1 1/2 teaspoons salt in a large colander. Let drain 30 minutes. Squeeze eggplant in a kitchen towel to remove liquid.

　　

Step 4

Heat 2 tablespoons olive oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté one third of eggplant until browned and tender, about 6 minutes. Transfer to a bowl. Cook remaining eggplant in olive oil in same manner (in 2 batches), transferring to bowl.

　　

Step 5

Add 1 cup cooked eggplant to garlic and coarsely mash together. Stir into remaining eggplant with sun-dried tomatoes (without tomato oil), parsley, basil, lemon juice, and 3/4 teaspoon pepper. Season with salt and drizzle with tomato oil.

　　

What to drink:

Step 6

Artezin Mendocino

　　Zinfandel '07 or

　　Château de Chamirey

　　Mercurey Rouge '07

　　Cooks' note:

　　Spread, without herbs, can be made 1 day ahead and chilled. Bring to room temperature and stir in herbs before serving.