Dining and Cooking
Chefs’ Collections

Smoky Eggplant Spread

Essentially a delightful eggplant schmear to eat with warm pita triangles, this spread gets its pleasant smoky flavor from a deliberate charring of the eggplant skin. Whether over hot coals or under the broiler, the eggplant must be mercilessly blackened (the inner sweet flesh gets steamed to softness in the process). Tahini, olive oil, cumin, lemon and hot pepper take care of the rest.

Ingredients

  • 3 medium eggplants, about 2 pounds
  • Salt
  • ¼ cup tahini paste
  • ¼ cup lemon juice
  • 4 garlic cloves, mashed to a paste
  • ⅛ teaspoon cayenne
  • ½ teaspoon cumin seed, toasted until fragrant and coarsely ground
  • 3 tablespoons olive oil
  • ½ teaspoon paprika
  • 1 tablespoon finely chopped parsley
  • 1 tablespoon finely chopped mint
  • Pita or other flatbread, for serving (optional)
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      489 calories; 37 grams fat; 5 grams saturated fat; 20 grams monounsaturated fat; 9 grams polyunsaturated fat; 37 grams carbohydrates; 16 grams dietary fiber; 17 grams sugars; 10 grams protein; 47 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

about 2 cups

Preparation

  1. Prepare a charcoal fire or heat the broiler. Pierce eggplants here and there with the point of a paring knife. Place eggplants 2 inches from heat source. Allow skins to blister and char, turning with tongs until entire surface is blackened and eggplants are completely soft, about 10 to 12 minutes. Set aside until cool enough to handle.
  2. Slice eggplants in half lengthwise and lay skin side down on a cutting board. Carefully scrape away flesh with a knife and put it in a colander. Discard burned skins. Do not rinse eggplant flesh — a few bits of remaining char is fine. Salt flesh lightly and leave for 5 to 10 minutes, then squeeze into a ball to remove liquid.
  3. Blitz eggplant, 1/2 teaspoon salt, tahini, lemon juice, garlic and cayenne in a food processor or blender to obtain a creamy purée. (For a more rustic spread, beat with a whisk instead.) Taste and adjust salt and lemon juice if necessary. Transfer mixture to a shallow serving bowl.
  4. Just before serving, stir together cumin and olive oil, and spoon over the mixture’s surface. Sprinkle with paprika, parsley and mint. Serve with warm pita cut into triangles if desired.

40 minutes

Dining and Cooking