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Ok, it looks kinda nasty, but it's yummy.
ISRAELI EGGPLANT SALAD
This classic eggplant salad is made with mayonnaise instead of tahini, which makes it lighter and more refined. I, of course, love both.
INGREDIENTS
1 medium to large eggplant
2 garlic cloves, chopped
2 tablespoons mayonnaise, or to taste
Large pinch of cumin
Salt and cayenne pepper or Tabasco or other hot sauce, to taste
1 to 2 teaspoons extra virgin olive oil
A tiny squeeze of lemon, to taste
INSTRUCTIONS
Using a large knife, make a few incisions in the eggplant. This will help keep it from exploding as it roasts.
Roast it either on top of a gas stove, or on a barbecue grill, setting it directly on the burner or grill. Let the flames lick and gather around it, but keep the heat low so it doesn't burn to a crisp. You want the insides to stay succulent and moist. Turn it once or twice so that it is evenly cooked from all sides. Eggplant is done when it appears black and charred, peeling in places, totally deflated and rather flat.
Remove to a plate or bowl and cover with a lid until it cools. The cover helps keep in the steam and the juices for even cooking and a smoky perfume.
Oven method: Place the eggplant in a baking dish and make a few incisions in it. Set the thermostat to 375 degrees and roast until it deflates and flattens, about 30 minutes.
When cool, carefully peel the eggplant. Cut the eggplant against the grain into 1/2-inch or so pieces. If you want a smoother texture, mix it with a fork, or whirr it in a food processor. Add the garlic, mayonnaise, cumin, salt and cayenne. Mix well. Add olive oil and lemon juice.
Refrigerate until ready to serve (because it has mayonnaise in it, do not leave it at warm room temperature).
Serves 4
PER SERVING: 185 calories, 3 g protein, 15 g carbohydrate, 14 g fat (2 g saturated), 7 mg cholesterol, 87 mg sodium, 6 g fiber.
Marlena Spieler's latest books are "Jewish Heritage Cookbook" and the vegetable book in the Williams-Sonoma series. She divides her time between the Bay Area and London, and is a regular contributor to BBC Radio. Visit her Web site at marlenaspieler.com or e-mail her at food@sfchronicle.com.
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I left out a bunch of the ingredients (lemon juice) and also added paprika. It's still yummy.
ISRAELI EGGPLANT SALAD
This classic eggplant salad is made with mayonnaise instead of tahini, which makes it lighter and more refined. I, of course, love both.
INGREDIENTS
1 medium to large eggplant
2 garlic cloves, chopped
2 tablespoons mayonnaise, or to taste
Large pinch of cumin
Salt and cayenne pepper or Tabasco or other hot sauce, to taste
1 to 2 teaspoons extra virgin olive oil
A tiny squeeze of lemon, to taste
INSTRUCTIONS
Using a large knife, make a few incisions in the eggplant. This will help keep it from exploding as it roasts.
Roast it either on top of a gas stove, or on a barbecue grill, setting it directly on the burner or grill. Let the flames lick and gather around it, but keep the heat low so it doesn't burn to a crisp. You want the insides to stay succulent and moist. Turn it once or twice so that it is evenly cooked from all sides. Eggplant is done when it appears black and charred, peeling in places, totally deflated and rather flat.
Remove to a plate or bowl and cover with a lid until it cools. The cover helps keep in the steam and the juices for even cooking and a smoky perfume.
Oven method: Place the eggplant in a baking dish and make a few incisions in it. Set the thermostat to 375 degrees and roast until it deflates and flattens, about 30 minutes.
When cool, carefully peel the eggplant. Cut the eggplant against the grain into 1/2-inch or so pieces. If you want a smoother texture, mix it with a fork, or whirr it in a food processor. Add the garlic, mayonnaise, cumin, salt and cayenne. Mix well. Add olive oil and lemon juice.
Refrigerate until ready to serve (because it has mayonnaise in it, do not leave it at warm room temperature).
Serves 4
PER SERVING: 185 calories, 3 g protein, 15 g carbohydrate, 14 g fat (2 g saturated), 7 mg cholesterol, 87 mg sodium, 6 g fiber.
Marlena Spieler's latest books are "Jewish Heritage Cookbook" and the vegetable book in the Williams-Sonoma series. She divides her time between the Bay Area and London, and is a regular contributor to BBC Radio. Visit her Web site at marlenaspieler.com or e-mail her at food@sfchronicle.com.
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I left out a bunch of the ingredients (lemon juice) and also added paprika. It's still yummy.