Yield - about 1 Quart
1/3 CUP FRESHLY SQUEEZED
1 CUP FRESH CURLY PARSLEY (Chopped)
1/4 LB WHITE LUMP CRABMEAT
Use a propane fired BBQ pit, over very high heat but no open flame. Then roast the eggplants ( , turning often until the skins are black and the eggplant meat is very tender. Don't be afraid to poke the eggplants to allow them to drip on the coals, this will help drain them and add smoke to the fire. This roasting should take about 10 minutes. Remove from heat, peel and discard skin. Dice the meat and puree in a blender or food processor.
Add peppers, tahini, lemon juice, and parsley. Mix well.... Then fold in crabmeat. Chill overnight to allow the seasonings to marry. SERVE CHILLED
LOT Extra Virgin Olive Oil
LOT Lemon Wedges
Serve in a chilled ceramic or earthen bowl with pita breads, olive oil and lemon wedges.
If you notice in the top pic, the eggplants are a little over ripe... They have some large brown (not purple) areas... This is OK because the eggplants will cook while roasting and the natural sugars with overcome any bitterness. Also, the other ingredients will add more natural roasted sugars.
The Onion and Garlic purees will add a sweetness to the recipe and will counter balance the lemon juices acidity.
Of course, red pepper flakes give the dish that true South Louisiana flavor! The use of three peppers insures that the flavors are sensed throughout the taste range. Also, the crabmeat is very subtle and works fantastic with the eggplant.
Aubergine is Arabic for eggplant.
Middle Eastern food is fantastic!!! (gifs courtesy of Linda Sawaya and Saudi Aramco World)
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Chef Emile L. Stieffel, Aurora Catering, Inc. email
4016 Red Cypress Dr., Harvey, LA 70058 Phone (504) -329-1344
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Revised: January 29, 2018
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