Smoky Eggplant

This is a very simple side dish that can be dressed up in many different ways: add tahini, lemon juice, and garlic and you have baba ganoush; mix in minced herbs for a fresh spread; or add nuts and shaved cheese for a hearty topping for rice. It's also great without adding anything extra, so you can really taste the smoky, creamy eggplant.

Yield: 
2½ cups

Recipe Categories:

Dressings, Dips and Sauces Vegan

Updated: Fri, 06/02/2017 - 7:55pm

Ingredients

  • 5 Italian eggplants
  • salt
  • olive oil

Instructions

  1. Preheat broiler to high heat.
  2. Place eggplants on a foil-lined baking sheet. Broil, turning occasionally, until charred on all sides and completely tender, about 40 minutes to 1 hour. Remove from oven and gather up foil to form a sealed package. Let the eggplants rest for 15 minutes.
  3. Remove eggplants from foil package. Slit each eggplant open lengthwise. Carefully scoop out soft flesh with a spoon and pick out any bits of blackened skin.
  4. Coarsely chop the flesh and add salt and olive oil, to taste. Serve over rice or with bread and enjoy!