Smoky Eggplant “Caviar”
Smoky Eggplant “Caviar”
Think baba ghanoush, or, better yet, vegetable caviar. Eggplant can be intimidating, but this recipe asks you to burn it on purpose. This is my favorite method, where the nightshade is cooked naked over an open flame to impart a smoky flavor. Turn on your fan, open all the windows, and really burn it for longer than you think you should. A short amount of time yields an addictive spread that can be an elegant side or a quick snack. What’s more—it gets better overnight.
Ingrediënten
- Serves 4 to 6
- 1 large globe eggplant
- 1 small clove garlic minced
- ½ cup plain Greek yogurt whole milk strongly preferred
- ÂĽ cup extra-virgin olive oil plus more for drizzling
- ½ teaspoon garam masala optional
- 1 tablespoon freshly squeezed lemon juice plus more to taste
- Salt
- 2 tablespoons black or white sesame seeds toasted
Instructies
- It helps to know: This recipe requires a gas stove.
- With your gas stove (or even better—a hot charcoal fire!
- ) on high, place the eggplant directly on the grate covering the burner.
- Use a pair of tongs to turn the eggplant until the entire surface is charred and completely black, 10 to 15 minutes total.
- It’s okay for the eggplant to be firm and uncooked on the inside, just make sure the outer surface is charred on all sides.
- Once fully charred and still hot, set the eggplant aside in a large bowl covered with plastic wrap.
- Alternatively, you can wrap it in foil or seal it in a large covered container to trap the steam and cook the eggplant’s inside.
- Let sit in the sealed container until it’s cooled to room temperature, at least 45 minutes.
- (Don’t skimp on this step—if the eggplant is still warm it likely won’t be cooked all the way through.
- )
- Open the foil, discard any liquid that has formed, and remove the charred skin.
- The skin should peel off easily, but scrape off any lingering pieces with a knife.
- Cut off the top of the eggplant and slice the remaining flesh in half lengthwise.
- Spread it open on a cutting board and scoop out any seed pockets (don’t worry about getting every seed).
- Place the garlic on top of the eggplant and chop them together until a uniform paste forms with small pearls about the size of coarse sand.
- Transfer to a bowl and stir in the yogurt, olive oil, garam masala, and lemon juice.
- Season with salt to taste.
- Pour the mixture into a serving bowl and drizzle olive oil on top.
- Finish with a sprinkling of sesame seeds.
- Serve immediately, or smooth out the top and cover it with olive oil.
- Store, covered in your refrigerator, for up to 4 days.
