Flame-roasted eggplants

Roasting eggplants on an open flame can be messy but is definitely worth the effort, as the smoky aroma adds immensely to the taste.

First line your stovetop with aluminum foil. Place a whole eggplant (or more than one if you're confident) on a rack over the open flame and roast, turning occasionally, until the skin is scorched and blackened and the flesh feels soft when pierced with a wooden skewer or a fork.

The eggplant can be broiled in the oven, or grilled on a charcoal barbecue. Cool slightly and peel, carefully removing every bit of scorched skin, or cut in half lengthwise and scoop out the flesh with a wooden spoon.

Photo: Eilon Paz

Ideally, roasted eggplant should be served shortly after roasting, and seasoned while still warm to ensure optimal absorption of every spicy nuance. But if you need to store it for later, drain the roasted flesh of excess liquid, cover with oil and refrigerate. Season before serving.

Eight dips and salads with roasted eggplant

Roasted eggplant with yogurt

For best results, use strongly flavored yogurt like that from goat or sheep milk. Add 2 cups to the flesh of two roasted eggplants. Season with crushed garlic, salt and freshly ground black pepper. Chopped mint and coriander leaves may be added as well.

Roasted eggplant with tahini

This classic combination always works. Use best quality tahini. Add 1/2 cup raw tahini seasoned with 3-4 tablespoons lemon juice, 2 cloves crushed garlic, 2-3 tablespoons chopped parsley, a pinch of salt and freshly ground black pepper to the flesh of two roasted eggplants. If the mixture is too thick, add water gradually and stir to desired texture. Sprinkle with toasted sesame seeds or pine nuts before serving.

Roasted eggplant with yogurt and tahini

Adding both these last two ingredients produces a delightful dip. Add 1 cup yogurt and 1/4 cup raw tahini to the flesh of two roasted eggplants. Season with two tablespoons chopped mint leaves, 2 tablespoons lemon juice, 2 cloves crushed garlic, salt and freshly ground black pepper. If the mixture is too thick, add water gradually and stir to desired texture.

Photo: Eilon Paz

Roasted eggplant with pecans and blue cheese

This union of particularly strong flavors produces a delicious sandwich spread. Add about 1/2 cup crumbled blue (Roquefort style) cheese and 1/2 cup toasted chopped pecans to the flesh of two roasted eggplants.

Roasted eggplant with feta

Add a crumbled chunk (about 200 grams, 7 oz) of cheese to the flesh of two roasted eggplants, along with 1/4 cup olive oil, some sumac or dried oregano leaves and 3 chopped spring onions.

Romanian-style roasted eggplant salad

Don’t be alarmed by the amount of oil. The eggplants love it, and so do the Romanians. Add 1/2 cup oil (the Romanians insist on strongly flavored sunflower oil, preferably unrefined), at least 3 cloves crushed garlic, salt and freshly ground black pepper to the flesh of two roasted eggplants. You may also add two grated onions and/or two peeled, grated tomatoes. To keep the texture pleasantly palatable rather than muddy, mix the oil with the other ingredients by stirring gently with a wooden spoon.

Roasted eggplant with red peppers

Bulgarian Jews call this salad Kiopolo Add 2-3 flame-roasted sweet red peppers, 1/4 cup oil, 2 cloves crushed garlic and salt to the flesh of two roasted eggplants.

Roasted eggplant with pesto

A dip with an Italian flair. Add about 1/2 cup of pesto to the flesh of two roasted eggplants. If you make the pesto at home, try different mixtures of herbs, nuts and cheese. Similar dips can be made with tapenade (olive spread) or sun-dried tomato spread.

The Book of New Israeli Food is available at Steimatzky and Tzomet Sfarim chains around the country and through Al-Hashulchan website (www.hashulchan.co.il).