Yield - about 2/3 gallon
Use a charcoal fired BBQ pit, over very high heat but no open flame. (You really want the flavor that the charcoal gives the eggplant in this recipe.) 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.
Use a 12 quart Dutch Oven, over high heat add olive oil, eggplant, onion and garlic puree, fry, stir constantly and scrape the bottom of the oven to ensure that the eggplant meat does not burn. Continue until the puree has turned a golden brown color, or about 15 minutes. The intent here is to remove much of the water vapor trapped in the puree and to caramelize the sugars within. Reduce heat to low.
Add peppers, tahini and parsley. Serve
Serve in a warmed ceramic or earthen bowl with pita breads.
Onion and Garlic puree will add a sweetness to the recipe and will counter balance the vinegar's acidity.
Steen's Cane Vinegar is my substitution for lemon juice. This is a fantastic product!Here is a link to a great review of Steen's Cane Vinegar.
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.
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 10, 2017
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