Everything Eggplant

July 3, 2014

A trip to the shuk (open market) in Israel provides an abundance of fresh produce to make recipes full of flavor and nutrition. Eggplant catches the eye with its beautiful aubergine or purple color. It comes in a variety of shapes and sizes. Delicious produce is a reminder to: “…taste and see that the Lord is good” (Ps. 34:8).

Flame-Roasting Eggplant

Roasting eggplants on an open flame is definitely worth the effort as the smoky aroma adds immensely to the taste. Line your stovetop with aluminum foil. Place a whole eggplant(s) on a rack over the open flame and roast, turning occasionally, until the skin is scorched and blackened and the flesh feels soft when pierced with a fork. The eggplant can also be broiled in the oven, or grilled on a charcoal barbecue. Cool slightly and peel, carefully removing every last bit of scorched skin, or cut in half lengthwise and scoop out the flesh with a wooden spoon. Ideally, roasted eggplant should be served shortly after roasting, and seasoned while still warm. But if you need to store it for later, drain the roasted flesh of excess liquid, cover with oil and refrigerate. Season before serving.

8 Dips and Salads with Roasted Eggplant

…with Yogurt

For best results, use strongly flavored yogurt like that from goat or sheep milk. Add 2 cups to the flesh of two roasted eggplants. Season with crushed garlic, salt and freshly ground pepper. Chopped mint and coriander leaves may be added.

…with Tahini

This classic combination always works. Use best quality tahini. Add ½ cup raw tahini seasoned with 3-4 tablespoons chopped parsley, a pinch of salt and freshly ground black pepper to the flesh of two roasted eggplants. If the mixture is too thick, add water gradually and stir to desired texture. Sprinkle with toasted sesame seeds or pine nuts.

…with Yogurt and Tahini 

To produce a delightful dip, add 1 cup yogurt and ¼ cup raw tahini to the flesh of two roasted eggplants. Season with two tablespoons chopped mint leaves, 2 tablespoons lemon juice, 2 cloves crushed garlic, salt and freshly ground black pepper. If the mixture is too thick, add water gradually and stir to desired texture.

…with Red Peppers

Add 2–3 flame-roasted sweet red peppers (peeled and chopped), ¼ cup oil, 2 cloves crushed garlic and salt to the flesh of two roasted eggplants.

…with Pecans and Blue Cheese

This union of particularly strong flavors produces a delicious sandwich spread. Add about ½ cup crumbled blue (Roquefort style) cheese and ½ cup toasted chopped pecans to the flesh of two roasted eggplants.

…with Feta

Add a crumbled chunk (about 200 grams, 7 oz.) of cheese to the flesh of two roasted eggplants, along with ¼ cup olive oil, some sumac or dried oregano leaves and 3 chopped spring onions.

…with Pesto—a dip with an Italian flair

Add about ½ cup of pesto to the flesh of two roasted eggplants. If you make the pesto at home, try different mixtures of herbs, nuts and cheese. Similar dips can be made with tapenade (olive spread) or sun-dried tomato spread.

Romanian-style Roasted Eggplant Salad

Add ½ cup oil (Romanians insist on strongly flavored sunflower oil), at least 3 cloves crushed garlic, salt and freshly ground pepper to the flesh of two roasted eggplants. You may also add two grated onions and/or two peeled, grated tomatoes. To keep the texture pleasantly palatable rather than muddy, mix the oil with the other ingredients by stirring gently with a wooden spoon.

Source: By Joanne Gosselin, BFP Staff Writer; Recipes from The Book of New Israeli Food by Janna Gur