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
Ingredients
- 5 Italian eggplants
- salt
- olive oil
Instructions
- Preheat broiler to high heat.
- 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.
- 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.
- Coarsely chop the flesh and add salt and olive oil, to taste. Serve over rice or with bread and enjoy!