This is great as a spread on matzo, or on its own
Disclaimer: I do not measure when I cook so all amounts are flexible
Ingredients
Eggplant/Aubergine: 1
Yellow onion: 1
Dill/Salt: to tast
Vegetable oil: 1/4 cup (60ml)
Directions
Preheat the oven to 350ºF (200ºC)
Poke holes around the outside of the aubergine; don't over-do it, but this will help cook faster and more thoroughly. Leave this in the oven for 45 minutes or so.
While that's going, very finely (damn fine) mince your onion and fry until well-browned.
Once that's done, take out the aubergine and let it cool a few minutes. Cut off the top, and then make a few incisions along the sides to peel off the skin; if you've cooked it long enough it should just come right off essentially and if not, you can put it back in the oven. After this, cut the aubergine in quarters, the long way. With your hands rip the aubergine into strips—it should feel like it wants to do this by itself at this point—and as a trick, press the strips between thumb and finger to get some of the moisture out, and then once slightly flattened tear along the grain.
Finely dice those strips so that the pieces aren't too bit, and add this with the onions and a healthy amount of dill, preferably fresh but not necessarily. Put in the vegetable oil and mix well. Put in the salt too. All of this should be fairly mushy, but not a paste.
Disclaimer: I do not measure when I cook so all amounts are flexible
Ingredients
Eggplant/Aubergine: 1
Yellow onion: 1
Dill/Salt: to tast
Vegetable oil: 1/4 cup (60ml)
Directions
Preheat the oven to 350ºF (200ºC)
Poke holes around the outside of the aubergine; don't over-do it, but this will help cook faster and more thoroughly. Leave this in the oven for 45 minutes or so.
While that's going, very finely (damn fine) mince your onion and fry until well-browned.
Once that's done, take out the aubergine and let it cool a few minutes. Cut off the top, and then make a few incisions along the sides to peel off the skin; if you've cooked it long enough it should just come right off essentially and if not, you can put it back in the oven. After this, cut the aubergine in quarters, the long way. With your hands rip the aubergine into strips—it should feel like it wants to do this by itself at this point—and as a trick, press the strips between thumb and finger to get some of the moisture out, and then once slightly flattened tear along the grain.
Finely dice those strips so that the pieces aren't too bit, and add this with the onions and a healthy amount of dill, preferably fresh but not necessarily. Put in the vegetable oil and mix well. Put in the salt too. All of this should be fairly mushy, but not a paste.
Comments
Post a Comment