Roasted eggplant dip
The English-speaking world knows it as eggplant caviar. A misnomer, no doubt, considering that there is no salt-cured fish roe in this dish. But this dip of smoky, slightly charred mashed sweet eggplants mixed with spices, herbs, olive oil and lemon juice is delightful.
Servings 2 people
Ingredients
- ½ kilogram eggplants (1.1 pounds)
- 4 to 6 tablespoons extra virgin olive oil (herb-infused, if you like)
- ½ to 1 teaspoon grated garlic
- ¼ cup fried shallots chopped
- 2 bird’s eye chilies finely chopped or ½ teaspoon dried chili flakes
- salt to taste
- pepper to taste
- juice of ½ to 1 lemon depending on your taste
- 12 large basil leaves (I used three kinds — sweet, purple and holy basil)
Instructions
- Poke the eggplants in multiple places with a thin sharp knife to create steam vents.
- Grill the eggplants, turning the oven every minute or two, for even charring until the skins are blackened and flesh feels mushy when pressed with kitchen tongs.
- Scrape off the flesh of the eggplants; discard the skins.
- Place the eggplant flesh in the blender or food processor.
- Add the rest of the ingredients.
- Pulse or blitz a few times for a chunky eggplant caviar. Puree for a smooth eggplant caviar.
- Pour the eggplant caviar into a bowl. Taste and adjust the seasonings (salt, pepper, lemon juice) to your liking.
- Drizzle in more olive oil, if you like, and stir lightly.
- Serve the eggplant caviar with toasted bread.
