Smoky Eggplant
There are some recipes I’ve been making for so long that they’ve become my own in a way. Jerusalem, the cookbook by Ottolenghi, inspired the first making of this eggplant salad, but over the years, I’ve slowly adapted it and customized it to the palettes of my family and friends.
I love eggplant in all of its forms, but I think the smokiness from this salad is probably the standout flavour I love most. I know it’s hard to follow instructions to the letter while cooking—we all get inspired to go off on our own in the kitchen—but with this recipe, it’s important to stick to a few directives to get that serious smoky aroma, especially the part about cooking the eggplants on open burners (or a BBQ if you have one).
It’s the perfect salad to serve with crudité, crackers or bread, and if you really want the wow factor, serve it up on a beautifully decorated grazing table. Enjoy!
Eggplant Salad
INGREDIENTS
2 large eggplants
2 cloves garlic, crushed
grated zest of 1 lemon and 2 tablespoons lemon juice
5 tablespoons extra virgin olive oil
salt and freshly ground black pepper
2 tablespoons chopped cilantro
1 tablespoon chopped mint
seeds of 1/2 large pomegranate
add roasted walnuts to decorate, optional
INSTRUCTIONS
If you have a gas range, line the base with aluminum foil to protect it, keeping only the burners exposed. Place eggplants directly on four separate gas burners with medium flames and roast for 15 to 18 minutes, until the skin is burnt and flaky and the flesh is soft. Use metal tongs to turn them around occasionally.
Alternatively, score eggplants with a knife in a few places, about ¾-inch deep, and place on a baking sheet under a hot broiler for about an hour. Turn them around every 20 minutes or so, and continue to cook even if they burst and break.
Remove eggplants from heat and allow them to cool slightly. When cool enough to handle, cut an opening along each eggplant and scoop out flesh, dividing it with your hands into long thin strips. Discard skins.
Place eggplant pulp in a pan and add garlic, lemon zest and juice, olive oil, salt and black pepper. Stir while it cooks for a few minutes to infuse the garlic and aromas until the eggplant is fully cook and soft.
When ready to serve, mix in herbs and taste for seasoning. Scatter on pomegranate seeds and garnish with remaining herbs.
You can add a few roasted walnuts and tahini if you like.
ENJOY!
Photography by Patricia Brochu