Eggplant Caviar

1. 1

   Broil or roast the eggplants (see page 63).

2. 2

   Peel, letting the pieces fall into a colander with tiny holes, then chop with a pointed knife and mash to a puree with a fork or a wooden spoon, so that the juices escape through the holes of the colander.

3. 3

   Transfer the eggplant to a bowl and beat in the oil and lemon juice and some salt.

4. 4

   For a Syrian flavor, mix in 2 tablespoons pomegranate concentrate or molasses (see page 45) instead of lemon juice, 2 crushed garlic cloves, and 3 tablespoons chopped flat-leaf parsley.

5. 5

   For a spicy Moroccan version, add 1 crushed garlic clove, 1/2 teaspoon harissa (see page 464) or a pinch of cayenne and 1/2 teaspoon paprika, 1/2 teaspoon ground cumin, and 1 tablespoon chopped cilantro.

6. 6

   For an eggplant salad, add 3 tablespoons chopped parsley, 2 chopped tomatoes, 4 chopped scallions, and 1/21 finely chopped (and seeded) chili pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.