 |
(Karoline Boehm Goodnick for The Boston Globe) |
Charred eggplant dip
Serves 6
The same way bell peppers char nicely on a grill, the skin on eggplant does, too; grilling makes the skin easy to remove. Don’t light a grill specially for this because you can also char the eggplant under a broiler or over a gas burner. This dip mixes the coarsely chopped flesh of the eggplant with garlic (try using a Microplane grater to chop the cloves), parsley, olive oil, vinegar, and crushed red pepper. If you do light the grill, place the eggplant over the hottest spot. Serve the spread at room temperature, accompanied by crackers, breadsticks, or a crusty loaf. It is also a good accompaniment for grilled meats or fish or spread on sandwich bread with a meaty filling.
| 2 | large eggplants |
| 2 | cloves garlic, finely chopped |
| 1 | tablespoon chopped parsley |
| 3 | tablespoons olive oil |
| 2 | tablespoons red wine vinegar |
| 1/2 | teaspoon crushed red pepper |
| Salt and pepper, to taste |
2. Cool the eggplant for 10 minutes. Slice off stems and bottoms. With a small knife, scrape off charred skin.
3. Chop the eggplant pulp until it resembles a coarse puree. Transfer to a bowl.
4. Add the garlic, parsley, olive oil, vinegar, and crushed red pepper. Taste for seasoning, and add salt and black pepper.
© Copyright 2009 Globe Newspaper Company.
