Mashed Eggplant with Capers, Scallions and Parsley

Recipe source: NY Times Food | Jul 27, 2016
Photo by Pamela M.
Adapted from cooking.nytimes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from cooking.nytimes.com

Ingredients

  • 1/4

    cup large capers, preferably salt-packed

  • 2

    pounds medium eggplant

  • Salt and pepper

  • Extra-virgin olive oil

  • 1

    cup thinly slivered scallions, plus more for garnish

  • 1

    cup chopped parsley, plus more for garnish

  • 1/2

    teaspoon grated garlic

  • 1

    teaspoon lemon zest

  • 3

    tablespoons lemon juice

  • 2

    tablespoons pomegranate molasses

  • 2

    tablespoons yogurt

  • 1

    pinch cayenne

  • Baguette toasts or pita bread, for serving

Directions

1. Put the capers in a bowl and rinse off salt thoroughly with lukewarm water. Soak rinsed capers in lukewarm water for 20 minutes. Drain and rinse again, then blot dry. Chop roughly and set aside. 2. Heat oven to 400 degrees. Peel eggplant and cut into 1-inch cubes. Toss eggplant in a mixing bowl with salt and pepper, then drizzle with 3 tablespoons olive oil and toss to coat. Place on a baking sheet in one layer and roast uncovered for 15 to 20 minutes, or until golden and tender when pierced with a fork. Cool. 3. Put cooked eggplant in a food processor and pulse briefly. Add capers, scallions, parsley, garlic, lemon zest and juice, pomegranate molasses, yogurt, cayenne and 2 tablespoons olive oil and blend until well combined. Transfer to a bowl. (May be prepared and stored at cool room temperature, covered, up to 2 hours in advance, or refrigerated for up to a week.) 4. Before serving, taste and adjust seasoning. Serve eggplant spread on toast, sprinkled with scallions and parsley, or as a dip for pita bread.

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