Roasted Eggplant with Tomato and Basil, or "Basil Ghanouj"
A quick way to take advantage of eggplant, tomato and basil season. Great on bread.
Course Side Dish
3thin Chinese or Japanese eggplantor 1-2 large globe eggplant
Salt to tastestart with about 1 teaspoon
2garlic clovesfinely chopped, or pulverized in a mortar and pestle
Roast the eggplant
Rinse the eggplant. If you have a gas stove, place them directly on the burner or on a grill device with the burner heat on medium. Turn often for about 10-15 minutes, until the skin is completely black and the eggplant are soft.
If you have an electric stove, preheat it to 500 F then roast the eggplant on a cookie sheet until the skin is blacken in places, about 20 minutes. After the eggplant are roasted, set them aside to cool.
When the eggplant have cooled, cut off and discard the stem, then use your fingers, a spoon, or a knife blade to scape and pull off the charred skin. Chop the eggplant coarsely. Set aside.
Cook the base
Heat some vegetable oil in a large frying pan over medium-high heat.
Add the onion and salt and saute until the onion softens and gets a bit of brown around the edges.
Add the garlic and stir for about 30 seconds.
Next, add the tomatoes, and cook for 1 minute stirring often.
Add the eggplant.
Reduce the heat to medium and cook the mixture for about 5 minutes, stirring to fully mix the ingredients.
Finish and serve
Scoop into a serving bowl, then mix in the chopped basil.
Sprinkle the remaining basil on top to garnish.
Thin eggplant of the Chinese and Japanese variety are typically less seedy than large globe eggplant.
Roasted Eggplant with Tomato and Basil, or "Basil Ghanouj" from Slices of Blue Sky, https://slicesofbluesky.com/recipe-roasted-eggplant-with-tomato-and/