The eggplant is the quintessential Mediterranean vegetable. It is served baked, grilled, sautéed, stuffed, and stewed in hundreds of ways. When broiled or grilled, the eggplant acquires a wonderful roasted and smoky taste. If you find this smokiness too intense, you may bake half of the eggplants in the oven. Remember to prick the eggplant before baking so that it doesn’t explode, although it’s not necessary if you broil it.
This and the following recipe for eggplant spread are two of my very favorites. We serve them as part of a salad assortment but each is fine on its own.
Broil 1 large or 2 medium eggplants, turning several times, until soft all the way through, about 15 minutes. Prick the other eggplants with a fork and bake, turning once, until they’re very soft to the touch, about 50 minutes. Let stand until cool enough to handle.
Cut the eggplants in half and carefully scoop out the pulp. You should have about
© 1998 Joyce Goldstein. All rights reserved.