1/2tspsmoked paprika(if you grill the eggplant instead of roasting, you can use regular paprika)
1/2tspground cumin
1/4 tspfreshly ground black pepper
Instructions
To cook the eggplant, you can either roast it in the oven or cook it on the grill. Roasting is more convenient, but grilling gives a better flavor. I usually only grill it when I'm grilling something else too.
To Roast: Preheat the oven to 450F. Place the whole eggplants on a sheet pan and roast for 55-60 minutes, until the eggplant has collapsed and the skin is very wrinkly (see blog post photo if necessary).
To Grill: Set the heat to around 450F. Place the whole eggplants directly on the grill grates and cover the grill with a lid. Let the eggplant cook for 50-60 minutes, until the eggplant has collapsed and the skin is very wrinkly.
Slit the skins open with a sharp knife and use a spoon to scrape all the insides out with a spoon. Make sure you really scrape right against the skin to get that eggplant as well, but try not to include any actual pieces of skin in the mix. Discard the skins.
Put the flesh into a fine mesh strainer set over a bowl, to allow the eggplant to drain, for at least 15 minutes. I like to do 30-45 minutes if I have the time.
Place the drained eggplant into a bowl and add the remaining ingredients. Toss well to distribute the flavors, then taste it and adjust the seasoning as necessary.
Serve with pita bread or chips, carrots, sliced radish, or whatever else strikes your fancy. Keep leftovers stored in the fridge, for up to 5 days. Enjoy!
Notes
Storing leftovers: Keep in an airtight container in the fridge for up to 5 days.Freezing: This is so-so in the freezer, but not great. You can freeze for up to 2 months, but this dish definitely tastes best freshly made.Selecting eggplants: Use the Globe variety, and choose pieces that are firm and unblemished. If they are squishy and sunken in spots, they are already going bad.