Eggplant Spread
I’m sharing a recipe by David Tanis, from The New York Times, of this smoky spread or schmear that I found exquisite. Kind of a baba ghanouj. It reminds me of my mom’s eggplant purée.
#eggplant #spread #dip #schmear #appetizer #Lebanese #Middle #Eastern #mint #parsley #tahini #cumin #lemon #summer #party #sharing #mezze #pita #chips
Eggplant Spread
I’m sharing a recipe by David Tanis, from The New York Times, of this smoky spread or schmear that I found exquisite. Kind of a baba ghanouj. It reminds me of my mom’s eggplant purée.
#eggplant #spread #dip #schmear #appetizer #Lebanese #Middle #Eastern #mint #parsley #tahini #cumin #lemon #summer #party #sharing #mezze #pita #chips
Cooking Instructions
- 1
Heat the broiler. Pierce eggplants here and there with the point of a paring knife. Place eggplants 2 inches from heat source. Allow skins to blister and char, turning with tongs until entire surface is blackened and eggplants are completely soft, about 10 to 12 minutes. Set aside until cool enough to handle.
- 2
Slice eggplants in half lengthwise and lay skin side down on a cutting board. Carefully scrape away flesh with a knife and put it in a colander. Discard burned skins. Do not rinse eggplant flesh — a few bits of remaining char is fine. Salt flesh lightly, mix and leave for 5 to 10 minutes, then squeeze into a ball to remove liquid.
- 3
Blend eggplant, ½ teaspoon salt, tahini, lemon juice, garlic and cayenne in a food processor to obtain a creamy purée. Taste and adjust salt and lemon juice if necessary. Transfer mixture to a shallow serving bowl.
- 4
Just before serving, stir together cumin and olive oil, and spoon over the mixture’s surface.
- 5
Sprinkle with paprika, parsley and mint. Serve with warm pita cut into triangles or tortilla chips, if desired.
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