3 eggplants
2 garlic cloves, finely chopped
pinch of salt
1 tbsp tahini (sesame seed paste)
½ tsp cayenne pepper
juice of ½ lemon
½ cup extra virgin olive oil
2 tbsp crème fraîche
or Greek-style yogurt
freshly ground black pepper
1Place the eggplants either directly on a preheated grill or under a very hot
broiler. Roast the eggplants for 10–12 minutes until the skin is blistered and
charred on all sides. Keep turning the eggplants with tongs while they are
cooking. Remove from the heat and place in a bowl. Cover with plastic wrap and
let cool. (As the eggplants cool, steam is trapped, which in turn continues to
cook the eggplants and helps loosen the charred skin.) When the eggplants are
cool, remove from the bowl and pull away and discard the blackened skin. Cut
the peeled eggplants into chunks.
2Crush the garlic with a pinch of salt. Put the garlic and eggplant flesh into
the food processor. Add the tahini and season with the cayenne, salt, and
pepper. Process until smooth, then add the lemon juice. With the motor running,
gradually add the olive oil in a thin, steady stream to make a paste (similar to
making mayonnaise). When it is all combined, stir in the crème fraîche.
3Check the seasoning. There should be a smoky sweetness from the roasted
eggplant, while the tahini and salt provide a savory component. The lemon
juice and crème fraîche are sour, and the black pepper is hot and peppery. Adjust
the seasoning as necessary. Serve in a bowl as an accompaniment to other
dishes, or as a dip with lots of fresh bread.
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