Herby Charred Eggplant
Makes about 2 cups
Ingredients
- 3 (about 18 oz) small eggplants, such as fairy tail, japanese, or graffiti
- 1 lemon zested and juiced, plus more juice if needed
- 1 small clove of garlic finely grated*
- 3 anchovies minced into a paste
- 1- 2 Tbsp capers depending how many you like
- 1 tsp chopped calabrian chilis more to taste
- 2 tsp honey
- ¼ cup olive oil plus more if needed
- ⅓ cup chopped parsley
- ¼ cup chopped dill
- Kosher salt and pepper to taste
- Grilled bread for serving
Instructions
- Char eggplant over an open flame over low heat, until all sides are charred, and eggplant is softened.
- Place eggplant in a bowl and cover tightly with plastic wrap.
- Let eggplant sit and steam in the bowl for about 25-30 minutes, until they are cool enough to handle.
- While eggplants cool, combine lemon zest, lemon juice, garlic, anchovies, capers, chilis, honey, and olive oil in a large bowl. Add in parsley and dill.
- Uncover eggplant and peel off the charred skin. Remove the top of the eggplant, and roughly chop the softened eggplant.
- Toss eggplant into the herb mixture and stir to combine.
- Season with salt and pepper, to taste. Add in more olive oil and/or lemon juice if desired.
- Serve room temperature with grilled bread for a delicious appetizer!**
Video
Notes
*This may sound like a very small amount, but the raw garlic is quite strong!
**This is also delish tossed with pasta, on ricotta toast, on a sandwich, or for breakfast with some runny eggs and toast! I also love it with grilled fish or steak! The options are endless 🙂
Tried this recipe?Let us know how it was!
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