Roasted Eggplant
Roasted eggplant, minced to a purée and mixed with raw onion, makes a simple cold spread or side that needs almost nothing else. Charring the skin until it blackens gives the flesh a smoky depth, and chopping by hand with a knife keeps the seeds whole and the texture slightly coarse. A ridged pan keeps the eggplant out of its own juices, so the pulp stays concentrated rather than watery.
Instructions
Rub the eggplant all over with vegetable oil, then prick the skin in many places with a fork so steam can escape while it cooks.
Set the eggplant in a pan, preferably one with raised ridges so it does not sit in its own juices. Broil it or roast it in a hot oven until the skin is blackened and the flesh has collapsed and turned soft, then leave it to cool.
Cut the cooled eggplant in half lengthwise. Scoop out the flesh and throw away the burnt skin.
Mince the flesh with a knife until it becomes a purée, leaving the seeds whole. A stainless steel or wooden chopper works best for this.
Transfer the purée to a bowl and stir in ½ to 1 tbsp of oil for each whole eggplant you used. Add the chopped onion and season with salt to taste.
Chill in the fridge until you are ready to serve.
Make it personal.
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