MASHED EGGPLANT WITH CAPERS, SCALLIONS AND PARSLEY
Summer is the perfect time to adopt the Mediterranean custom of serving savory little room temperature dishes for casual nibbling, referred to as mezze throughout the Middle East. An assortment of mezze can precede a larger feast, served as appetizers, or you may make an informal meal of mezze, picnic-style, indoors or out. This lemony Turkish-style eggplant dip fits the bill beautifully, spread on baguette toasts or crisp pita bread.
Provided by David Tanis
Categories dips and spreads, appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- 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.
- Heat oven to 400 degrees. Peel eggplants and cut into 1-inch cubes. Toss cubes 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.
- Put cooked eggplants 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.)
- Before serving, taste and adjust seasoning. Serve eggplant spread on toast, sprinkled with scallions and parsley, or as a dip for pita bread.
Nutrition Facts : @context http, Calories 86, UnsaturatedFat 2 grams, Carbohydrate 15 grams, Fat 3 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 416 milligrams, Sugar 11 grams
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Marq Moore
m-moore56@yahoo.comThis recipe was easy to follow and the results were delicious. I especially loved the way the capers and parsley complemented the eggplant.
Bilal gujjar
bilal-g@gmail.comI made this dish for a party and it was a hit! Everyone loved the unique flavor combination and the creamy texture of the eggplant.
Rigoberto Hernandez
rh@gmail.comThis recipe was a bit too spicy for my taste. I think I would use less chili flakes next time.
Rizwan jani Rizwanahmad
rizwan51@hotmail.frI'm not a big fan of eggplant, but I decided to give this recipe a try. I was pleasantly surprised! The eggplant was creamy and flavorful, and the capers and scallions added a nice touch. I'll definitely be making this again.
Lia Chatman
l-c74@gmail.comThis dish was easy to make and the results were delicious. I especially loved the way the lemon juice brightened up the dish.
Zayda Baires
zb@yahoo.comI'm always looking for new ways to cook vegetables, and this recipe definitely fits the bill. The eggplant was creamy and flavorful, and the capers and scallions added a nice touch of briny flavor. I will definitely be making this again!
Madiha Rana
ranam50@gmail.comThis dish was a bit too oily for my taste. I think I would use less olive oil next time.
Mohamed Boucetta
boucettam66@yahoo.comI made this dish for a potluck and it was a big hit! Everyone loved the unique flavor combination and the creamy texture of the eggplant.
Mandy McCoy
mandy7@hotmail.comThis recipe was easy to follow and the results were delicious. I especially loved the way the capers and parsley complemented the eggplant.
Norhanisa Angkila
a.norhanisa18@yahoo.comI'm not a big fan of capers, so I omitted them from the recipe. The dish was still delicious, and the scallions and parsley added a nice pop of flavor.
Urji Peacock
peacock_urji@hotmail.frThis dish was a bit bland for my taste. I think I would add more spices next time.
Tsega Abrha
tsega.abrha94@yahoo.comI'm always looking for new ways to cook eggplant, and this recipe definitely fits the bill. The capers and scallions add a nice touch of flavor, and the lemon juice helps to brighten up the dish. I will definitely be making this again!
Mollika Raj
mraj@gmail.comThis recipe was easy to follow and the results were delicious. I especially loved the creamy texture of the eggplant.
Faried Gamiet
faried-gamiet87@gmail.comI made this dish for a party and it was a hit! Everyone loved the unique flavor combination. I will definitely be making this again.
Waleed Nisar
nisar_waleed77@hotmail.comThis dish was a bit too salty for my taste. I think I would use less capers next time.
Sadam Hussain Shah
s-shah31@gmail.comI'm not a big fan of eggplant, but I decided to give this recipe a try. I was pleasantly surprised! The eggplant was creamy and flavorful, and the capers and scallions added a nice touch. I'll definitely be making this again.
Bashant Singh Thakuri
thakuri19@gmail.comThis recipe was easy to follow and the results were delicious. I will definitely be making this again!
Pashton talnte A a a
p.a@aol.comI made this dish last night and it was a big success! My family loved the unique flavor combination. The capers and parsley really made the dish.
Nadiyar Akter
nadiyara32@gmail.comThis mashed eggplant dish is a delightful blend of flavors and textures. The capers add a briny tang, while the scallions and parsley bring a fresh, herbaceous note. The eggplant itself is creamy and rich, and the lemon juice adds a bright, acidic ba