Eggplant dip is a form of comfort food. It is casual, something you can put out with sliced, raw vegetables or pita chips.
Roast it over a flame to give it a smoky flavor, flavor with fruity olive oil and bright Meyer lemons, and pressing through a tamis creates a smooth, silky, tangy spread you can use to top blini. At this point I think it is safe to say we now have eggplant dip’s sophisticated, Trans-Continental cousin visiting from prep school, Aubergine.
This aubergine spread is satisfying, surprisingly simple, and packed with flavor. Serve on fresh griddled buckwheat blini and a little Gentleman Farmer Napa Valley Chardonnay.
2 medium eggplant
1 garlic clove
Juice of one lemon
½ teaspoon Kosher salt
¼ cup olive oil
1 tablespoon minced chive
How To Make
Place the eggplants in direct contact of a gas flame set to high on your range, turning with tongs until they are soft and the skin in charred all over, about 15 minutes. Alternatively, set your oven to broil. Place eggplants on a sheet tray on a rack set to the upper third of your oven. Broil, turning with the tongs, until eggplants are soft and the skin is charred all over. Allow to cool in a bowl, then peel, reserving any liquid that has accumulated.
Add eggplants to food processor with the garlic, lemon, and salt. Process until smooth. On low speed, gradually add the oil. Taste and adjust seasoning, adding some of the accumulated juices for a more smokey flavor. Stir in the minced chive. Store in the refrigerator until ready to serve, it will keep up to a week.