Smoked eggplant paste
2 servings
50 minutes
Smoked eggplant paste is a true embodiment of Mediterranean flavors. This recipe originates from the traditions of southern peoples, where eggplant is valued for its rich taste and ability to absorb smoky aromas. Cooked over an open flame, it acquires a deep, smoky hue that pairs wonderfully with garlic, onion, and fresh herbs. A splash of lemon juice adds a light tanginess that reveals the tenderness of the puree-like consistency. Smoked eggplant paste can be a great appetizer with crispy toasts or lavash and can accompany meat and vegetable dishes. It is both light and rich, with a pleasant balance of eggplant sweetness and spicy notes of parsley and spices. An ideal option for lovers of deep and complex flavors.
1
Prepare the grill with wood chips.
2
Sprinkle the tray with salt. Place the eggplant slices on the salt. Sprinkle them with salt on top. Let them sit for 15 minutes.
- Salt: 2 tablespoons
3
Wash the eggplant slices with cold water and dry them with a towel. Place the eggplant slices on the grill rack (they can slightly overlap each other). Leave to cook for 25 minutes or until softened. Remove from heat, cover, and let cool.
- Salt: 2 tablespoons
- Eggplant: 400 g
4
Heat oil in a small pan over medium heat. Add the suk and garlic, cooking and stirring for 10 minutes or until golden brown.
- Olive oil: 1.5 tablespoon
- Finely chopped garlic: 1 clove
5
Chop the cooled eggplant to a puree-like consistency. Transfer to a bowl, add onion, garlic, parsley, lemon juice, and hot sauce. Add salt and pepper to taste. Serve immediately. Store in the refrigerator for no more than 2 days.
- Eggplant: 400 g
- Onion: 2 heads
- Finely chopped garlic: 1 clove
- Chopped parsley: 2 tablespoons
- Lemon juice: 1 tablespoon
- Salt: 2 tablespoons
