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Yemenite Eggplant Spread

From Athens Locally Grown

<p>A different take on a baba ghannouj-style eggplant dip or side. Yemenite Chili Paste is a blend of pureed green chiles, cilantro, garlic, cardamom, and cumin or caraway (see separate recipe).</p>
Source: Gil Marks, Olive Trees and Honey (Entered by Regan Huff)
Serves: 6-8 servings

2.5 lbs eggplant
2 c seeded and chopped tomato
1/4 c chopped fresh parsley
4 cloves garlic
1 tsp salt (and ground black pepper to taste)
3 tsp Yemenite Chili Paste

Step by Step Instructions
  1. Light a fire in a charcoal grill or preheat broiler. Cut several slits in the eggplants. Roast over hot coals or 5 inches from heat source of broiler, turning occasionally, until charred and tender (about 30 m for smaller eggplant, 40 or longer for larger eggplant). Let cool somewhat and peel away skin. Chop eggplant into small chunks or mash with fork.
  2. Mash garlic and salt into paste with mortar and pestle or the tip of a heavy knife. Combine with other ingredients in a medium bowl. Let stand at room temperature 30 m to develop flavors. Refrigerate for up to 3 days. Serve at room temperature or slightly chilled.