Recipe of the Week
I have been LOVING the eggplant this year. I put this simple recipe on tomatoes and sprinkle them with feta and olive oil, or smear on good bread with roasted bell peppers and kalamata olives, or just on crackers! Enjoy!
2 -3 eggplants (3 small or 2 medium)
1 tablespoon olive oil, plus more for preparing the pan
2 tablespoons fresh lemon juice
1 clove of garlic, peeled and minced
1/2 teaspoon sea salt
1/8 teaspoon chili powder
2 tablespoons chopped fresh mint, parsley or cilantro
- Brush a baking sheet with olive oil and sprinkle it with a little salt. Preheat the oven to 400 degrees.
- Poke each eggplant a few times with a sharp knife and rest them over a gas flame on the stovetop, or a grill, turning them infrequently with tongs, until they’re charred on the outside and feel soft and wilted. You can roast them for 5-10 minutes, depending on how much smoky flavor you are looking for. I have an electric stove at home, so I put my eggplant in a roasting pan lined with some parchment paper and broil them, turning them once, for 20 or so minutes. This works too! With either method, let them cool before handling them!
- Once they are cool enough to handle, cut the eggplants in half lengthwise, and place them cut side down on the oiled baking sheet.
- Bake the eggplants until the flesh is thoroughly cooked, which should take about twenty minutes.
- Remove the eggplants from the oven, and when you can safely touch them, scrape out the pulp from the skins into a food processor (or if you don’t have one, scrape them into a bowl and mash them with a fork by hand).
- Add the tablespoon of olive oil, lemon juice, garlic, salt and chili powder.
- Pulse the food processor a few times, until the mixture is almost smooth. Add the herbs and pulse a few more times.
- Taste and add additional seasonings as necessary.