Eggplant…Salsa?
The original name of this recipe is Eggplant Caviar.
Wait! Don’t run away from the computer! Please understand, I too have a precarious history with eggplant (a love/mush relationship, as it were). It is further complicated by the three types with which I am familiar:
1. Indian or Baby Eggplant. What my mom uses to make a delicious curry. The dish’s name, unfortunately, sounds like “Bangin’ Bertha” in phonetic English.
2. Chinese Eggplant. Both culinarily and aesthetically menacing.
3. Italian or Globe Eggplant. What appeared in our City Fresh pickup this week, last week, and the week before that. ‘Tis the season, apparently.
We’re waiting for particularly good recipes for Eggplant Parmesan and Baba Ganoush to fall into our laps. Until then, we’ve been charged with making something edible. Eggplant may play a filler role in this and many other dishes, but after a background check you’ll find that it’s not so bad to have around. Try this…salsa…that uses eggplant rather than tomatoes.
Ingredients
- 1 medium globe eggplant
- 1 red bell pepper
- 1/2 small onion, chopped
- 1-2 cloves garlic, minced fine
- 1 Tbsp olive oil + 1 Tbsp red wine vinegar + 1 Tbsp mayonnaise mixed well
- 2 tsp cumin
- 2-3 tsp red chili flakes
- 2 Tbsp chopped parsley
- liberal kosher salt and pepper
Preheat your oven to 500F. Place the eggplant and the red pepper on a baking pan, and roast in the oven for 30-45 minutes (if you’ve got a grill, send the veggies straight to Hades). Turn 2-3 times with tongs. When ready, the flesh of each should be soft and the outsides charred. You can let both cool on their own before skinning them, or use the paper bag method (putting them in closed paper lunch sacks for 10 minutes will steam the skin off). Chop both fairly well, and then mix in the other ingredients with a spoon until they’re distributed.
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So, how did it taste?
If I were reading this recipe in a cookbook my sense would be that maybe there is something missing; a flavor with “bottom” (I don’t know what that really means, it’s something I say when I think that flavor needs rounding or deepening).
I would be tempted to mix in a Tbsp or 2 of puree made from sundried tomatoes in oil.
It was good for a recipe of necessity. I agree that it could use more flavor, and I appreciate the suggestion! What do you think about some harissa (no sundried tomatoes on hand)?
I’ve never used it. Spice would be a nice addition however many spicy (pepper) things that add heat without adding flavor. That’s why I love Scotch Bonnet pepper – so flavorful (but not for this). You could try the harissa. Don’t think it could possibly hurt but don’t know that it’s the answer. I’m an intuitive cook, not a professional.
One of my favorite things to make eggplant with is ratatouille. Actually I think that’s the only way I know how to use eggplant. But it’s yummy!
If you have a ratatouille recipe you like, send it my way! Right after I made the salsa I saw a bunch of incredible eggplant recipes on foodgawker.com, but I was too lazy to break out the other eggplant. Thanks for commenting!!
I have a request! Can your next entry be that amazing bean/corn/salsa dip that you guys brought to the the party. It was delicious. I need to eat more. 🙂
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