donderdag 21 november 2013

Smoky Eggplant with Pine Nuts & Urfa Pepper (Kopie)

(from Spice: Flavors of the Eastern Mediterranean by Ana Sortun)
2 eggplants (about 2 pounds), peeled and cut into 2-inch chunks
1 tablespoon salt
1/4 cup whole-milk plain Greek yogurt
1 teaspoon smoked salt
1 teaspoon finely minced garlic (about 1 large clove)
1 tablespoon freshly squeezed lemon juice (from 1/2 lemon)
2 tablespoons extra-virgin olive oil (plus more for finishing)
1/2 cup toasted pine nuts
2 teaspoons Urfa chilies, plus a pinch for garnish
Freshly ground pepper, to taste

Bring a large pot of water (big enough for all of the eggplant) to a boil. Add the eggplant and the tablespoon of salt to the boiling water. Lower the heat to medium and continue to cook at a brisk simmer. Cook for 15-20 minutes, or until the eggplant is soft and translucent. You can use a pair of tongs to test the eggplant. Drain into a colander.

In a food processor puree the eggplant with the yogurt, smoked salt, garlic, lemon juice and olive oil.

Place the eggplant mixture into a bowl and stir in the pine nuts and Urfa chilies. Season with additional salt, and pepper to taste. Serve warm or at room temperature, sprinkled with some extra pine nuts and Urfa chilies for garnish.

Serve with pita, or baguette.

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