Description
An old favorite in russia, this dish calls for large purple-globe eggplants. Instead of cooking them over an open flame as described below, you can use the oven: place the eggplants in shallow baking pan, and place under the broiler. Broil, turning every 5 minutes, until skin is blackened all over and the flesh is falling-apart tender, twenty to thirty minutes. Found this on martha stewart's website.
Ingredients
- Globe Eggplants
- Onion
- Plum Tomatoes
- Fresh Flat-leaf Parsley
- Extra Virgin Olive Oil
- Fresh Lemon Juice
- Coarse Salt
- Coarse Black Pepper
- Pita Bread
Instructions
- Roast eggplants:
- Using a wooden skewer or fork, pierce eggplants all over
- Turn two gas burners or gas grill to high flame
- Place one eggplant on each
- Cook, turning with tongs as each side blackens and softens, until skins are completely black and flesh is falling-apart tender, about 10 minutes
- Remove from flame
- Transfer to a nonreactive baking dish
- Place one end of dish on a slant so that the juices can run from the eggplants
- When cool enough to handle, peel away all blackened skin
- Place eggplant flesh in the bowl of a food processor
- Pulse until pureed
- Transfer to a large bowl
- Stir in the onion, tomatoes, parsley, olive oil, lemon juice, salt, pepper, onion and garlic powder
- Serve warm or at room temperature with pita or rye bread
- Serving size will vary
- Depending on whether you are going to use an appetizer, or a salad with the meal, or as a side dish