Searching for something smashing to serve your vegan dinner guests? Love eggplant and all the versatility it offers? This flexible savory spread is for you.
A while back, I reviewed a fantastic cookbook over on Wanderlust and Lipstick called The Tropical Vegan Kitchen. It was full of phenomenal “party in your mouth” recipes, but one in particular caught my attention. Caribbean eggplant spread. For those who love the Middle East eggplant dip baba ghanoush, this will be right up your alley. It’s a similar texture, but infused with the flavors of the Caribbean instead.
What you need:
1 large eggplant, 1 finely chopped plum (Roma) tomato, 3 tablespoons chopped red onion, 3 tablespoons chopped fresh cilantro, 1 large clove minced garlic, 2 tablespoons lime juice, 1 tablespoon canola oil, ˝ teaspoon sugar, a pinch each of coarse salt and black pepper, Jamaican jerk seasoning to taste.
What you do:
Cut the eggplant in half lengthwise and roast for 1 hour in a 375 degree Fahrenheit oven. Scoop out pulp from skin and place in a food processor. Pulse until you have a smooth paste. Add all the other ingredients and pulse lightly until everything is mixed through.
The original recipe called for peeling and cutting up the eggplant and then boiling it. That was too much work for me, so I roasted it as I would with a batch of baba ghanoush. Also, I usually double this recipe because we love it and add a very liberal amount of jerk seasoning. Basically, as long as you get the produce ingredient list right, you can eyeball this recipe and still have it come out OK. You know how much I love that.
Serve with pita bread, crackers or crusty bread.
Photo Credit: Robyn Gallagher
This article was submitted to the January13, 2010 edition of Wanderfood Wednesday.