Fire Roasted Eggplant Recipe

If you’ve ever wondered how to turn a humble eggplant into something that’s totally swoon-worthy, let me introduce you to this smokey, dreamy delight that’s been my go-to for impressing friends over cozy gatherings.

I enjoy making flavorful meals like my Fire Roasted Eggplant. The deeply smoky aroma of charred eggplant pairs beautifully with the earthy notes of cumin.

This dish’s accents of lemon and fresh parsley take it to the next level of deliciousness. Fiber and antioxidants make this dish the perfect nutritious, very satisfying meal.

Ingredients

• Eggplants: Low-calorie, high-fiber, rich in antioxidants, aids digestion.
• Olive Oil: Healthy fats, boosts heart health, enhances flavor.
• Garlic: Antimicrobial properties, boosts immune system, flavorful.
• Lemon Juice: High in vitamin C, adds tangy flavor, aids in digestion.
• Cumin: Warm, earthy flavor, promotes digestion, antioxidant-rich.
• Parsley: Rich in vitamins K, C, adds freshness, antioxidant benefits.
• Tahini: Source of protein, calcium, nutty and creamy texture.

Ingredient Quantities

• 2 medium-sized eggplants
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 lemon, juiced
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon tahini (optional)

How to Make this

1. Prepare a grill or gas stove to medium-high heat.

2. Prick the eggplants several times with a fork to let steam escape.

3. Put the eggplants right on the grill or above an open flame on the stovetop. Roast them, turning now and then, until the skin is charred and the flesh is squishy, 20-30 minutes.

4. After roasting, allow the eggplants to cool a bit. Next, peel off the charred skin. This part can be a bit messy, so it’s best to do it over a large bowl. Use a spoon to scoop out the insides.

If you happen to have a little extra time, roasting the eggplants in a 400°F oven for about 30 minutes works well, too. They will be mushy and a little more difficult to handle, but that’s part of what makes eggplant puree so creamy.

5. Using a fork, mash the eggplant flesh until it is smooth yet retains a bit of chunkiness.

6. Combine the minced garlic, lemon juice, ground cumin, salt, and pepper with the mashed eggplant. Mix well.

7. Spoon in the olive oil, making sure that everything is mixed and combined perfectly.

8. If you want, you can mix in the tahini to achieve a more creamy texture.

9. Sample the blend and fine-tune the flavor as necessary with additional salt or lemon juice.

10. Shift the eggplant blend to a dish made for serving. It’s best if you garnish it with parsley that’s been chopped. You can serve it either warm or at room temperature. Accompany it with pita bread at your next gathering, or make it part of a mezze-style dinner.

Equipment Needed

1. Grill or gas stove
2. Fork
3. Large bowl
4. Spoon
5. Oven (optional for roasting)
6. Knife (for chopping parsley and mincing garlic)
7. Juicer (for lemon)
8. Measuring spoons
9. Serving dish

FAQ

• Q: Can I use another type of oil instead of olive oil?A: Yes, you can use avocado oil or grapeseed oil to replace olive oil and expect similar results.
• Q: How can I make this dish spicier?You can add a little red pepper flakes or a dash of cayenne pepper to amp up the heat.
• Q: Is there a substitute for tahini if I don’t have any?You can use almond butter or sunflower seed butter as a substitute for tahini, or leave it out entirely.
• Q: How do I know when the eggplant is perfectly roasted?A: Tender should be the eggplant; charred should be the skin, allowing it to easily collapse when pressed.
• Q: Can this recipe be made ahead of time?A: You can prepare the dish as much as 1 day in advance. Refrigerate it, then let it come to room temperature before serving.
• Q: Is there a way to make this recipe vegan?A: No animal products are used in the recipe, so it’s already vegan.
• Q: Can I grill the eggplant instead of roasting it in the oven?A: Definitely! Cooking the eggplant on the grill provides the same delicious smoky flavor that you get when roasting it in the oven.

Fire Roasted Eggplant Recipe Substitutions and Variations

Avocado oil or sunflower oil can be used as substitutes for olive oil.
If you don’t have garlic on hand, you can use garlic powder, which is more concentrated. The trick with both powdered forms of garlic (garlic powder and roasted garlic powder) is to use them in the right amounts. Packaged garlic powder contains the same amount of sulfur compounds as powdered fresh garlic. That’s a good thing, because it means your dish will still taste like garlic, even if the form is slightly different from what you’re used to. So, if you have some garlic powder or roasted garlic powder lying around, use these amounts as a not-so-secret family recipe for next time you make a dish that doesn’t call for fresh garlic.
Lemon juice: Substitute with lime juice or 2 tablespoons of white vinegar.
Cumin: Use ground coriander instead, or substitute with half the amount of curry powder.
Fresh parsley: Use fresh cilantro or fresh basil instead.

Pro Tips

1. For an extra smoky flavor, leave the eggplants on the grill or flame a bit longer, ensuring the skin is thoroughly charred. This smoky essence will permeate the flesh and enhance the dish’s depth.

2. To enhance the creaminess of the puree, whisk the tahini with a little bit of water or additional lemon juice before mixing it into the eggplant. This will create a silkier sauce that blends more smoothly.

3. Add a pinch of smoked paprika or a dash of cayenne pepper to the mixture for a subtle heat and additional complexity, complementing the smoky eggplant.

4. Before serving, drizzle a little extra virgin olive oil over the dish for a richer flavor and a visually appealing finish. You could also sprinkle some toasted pine nuts or sesame seeds for added texture and flavor.

5. For a more robust flavor, consider roasting the garlic cloves with their skins on alongside the eggplants, and then mash them into the mixture. This will provide a sweeter, milder garlic flavor compared to raw garlic.