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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
- 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.
- 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.
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