Contributed By: ladynosh
My Jewish Learning
This simple recipe is inspired by one at the Mahaneh Yehuda, Jerusalem's famous market (also known as the shuk). For this version, I would opt for the baked, not smoked, eggplant preparation.
|
|
Total Preparation Time: Less than 15 minutes
Ingredients: Vegetables
Actual Cooking Time: 1 hour
Number of Servings: 4
Origin: Mediterranean & Mid-Eastern
Special Features: Simple (6 ingredients or less)
Vegetarian
Meal Type: Appetizers
Snack
Ingredients
2 Medium eggplants (about 1 to 1 1/4 lbs each)
1/4 cup Diced red bell pepper, plus more for garnish
1 clove Garlic, finely minced
1 Scallion, green included, thinly sliced, plus more for garnish
2 tablespoons Olive oil
1/4 cup Lemon juice, plus more for garnish
1/2 teaspoon Salt, plus more for garnish
Preparation
Prepare baked eggplant according to directions above and transfer to the bowl of a food processor. Pulse 10-15 times until eggplant flesh is chopped, but some chunks remain. Remove to a bowl and add red pepper, garlic, scallion, olive oil, lemon juice, and salt, stirring to incorporate all ingredients. Transfer to a bowl and garnish with additional red pepper and scallion. Serve with wedges of pita bread.
Cook's Notes
Bake the eggplant on a baking sheet in a 400°F oven for about an hour, then cool and skin the eggplant.
Nutrition Information