Last week I posted a recipe for Zucchini Caviar, and some of you reminded me that you can make a similar dip/spread with eggplant. Of course you were absolutely right. As it happened, I had one eggplant sitting in my refrigerator waiting to be used. I decided to roast it for an Eggplant & tomato dip.
A note on roasting an eggplant: you can simply put it in a pre-heated 400 oven (unpeeled!) for about 40 minutes, until it's tender. OR you can go one step further to add a wonderful smoky flavor to your final dish. Here's what I did: put an eggplant directly on top of the flame on your gas stove. Keep turning the eggplant until all the skin has been blackened. Then finish roasting the eggplant in a 400F oven (mine took only 15 minutes). Let the eggplant cool, carefully remove the skin and drain off any liquid that might be inside the eggplant.
1 eggplant, roasted, skin removed
1 tomato, finely diced
2 green onions, chopped
1 garlic clove, microplane-d
salt & pepper to taste
splash of white vinegar
1. In a bowl mash the eggplant with a fork.
2. Add tomatoes, green onions and garlic.
3. Season with salt & pepper, and drizzle with sunflower oil and white vinegar.
4. Let the mixture sit in the refrigerator for at least 30 minutes.
What's your favorite way to cook with an eggplant?