Roasted Eggplant

Ingredients

• 1 whole eggplant
• (Garlic slivers)
• Extra-virgin olive oil, melted butter, or toasted sesame oil
• Chopped herbs, such as marjoram or basil
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  • ¼ cup red or white wine vinegar, balsamic vinegar, sherry vinegar, or lemon juice
  • (1 teaspoon minced shallot)
  • (1 small garlic clove, minced, grated on a rasp grater, or mashed to a paste)
  • (½ to 1 teaspoon Dijon or whole-grain mustard, to taste)
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper, or to taste
  • ¾ cup olive oil

  Sub-recipe steps

  1. Combine in a medium bowl: ¼ cup red or white wine vinegar, balsamic vinegar, sherry vinegar, or lemon juice; (1 teaspoon minced shallot); (1 small garlic clove, minced, grated on a rasp grater, or mashed to a paste); (½ to 1 teaspoon Dijon or whole-grain mustard, to taste); ½ teaspoon salt; ⅛ teaspoon black pepper, or to taste
  2. Whisk until blended. Add gradually, whisking constantly after each addition: ¾ cup olive oil
  3. If made in advance, cover and refrigerate. Shake well before using.
• Plain yogurt
• Salt and black pepper
• 2 medium eggplants (about 2 pounds total), stem ends trimmed
• Olive oil
• ½ teaspoon salt
• Hide ingredients for ¼ teaspoon black pepper or 1 teaspoon Baharat 1 ¼ teaspoon black pepper or 1 teaspoon Baharat (opens in new tab) ¼ teaspoon black pepper or 1 teaspoon Baharat
  • Two 2 ½- to 3-inch cinnamon sticks
  • 1 nutmeg
  • 4 green cardamom pods
  • 1 tablespoon cumin seeds
  • 2 teaspoons coriander seeds
  • 2 teaspoons black peppercorns
  • (2 teaspoons dried rose petals)
  • 1 teaspoon whole cloves
  • 1 teaspoon allspice berries
  • (1 teaspoon dried mint)

  Sub-recipe steps

  1. Place inside a thin, folded kitchen towel and break into pieces with a rolling pin or a heavy skillet: Two 2 ½- to 3-inch cinnamon sticks; 1 nutmeg
  2. Transfer to a spice grinder. Crack open by pounding with the side of a knife: 4 green cardamom pods
  3. Collect the seeds within, and discard the pods. Add to the grinder along with: 1 tablespoon cumin seeds; 2 teaspoons coriander seeds; 2 teaspoons black peppercorns; (2 teaspoons dried rose petals); 1 teaspoon whole cloves; 1 teaspoon allspice berries; (1 teaspoon dried mint)
  4. Grind into a fine powder.
• Chopped herbs such as parsley, mint, or basil
• Lemon juice or dollops of plain Greek yogurt or labneh
• Hide ingredients for Raita, Tzatziki, Tahini Dressing, Zhug, Tapenade, or a tomato sauce and a grating of Parmesan 1 Raita, Tzatziki, Tahini Dressing, Zhug, Tapenade, or a tomato sauce and a grating of Parmesan (opens in new tab) Raita, Tzatziki, Tahini Dressing, Zhug, Tapenade, or a tomato sauce and a grating of Parmesan
  • 1 cucumber, peeled, seeded, and finely chopped
  • 1 cup plain yogurt
  • 1 tablespoon finely chopped mint
  • ¼ teaspoon ground cumin
  • ¼ teaspoon salt
  • (1 jalapeño or serrano pepper, seeded and diced)

  Sub-recipe steps

  1. Stir together in a small bowl: 1 cucumber, peeled, seeded, and finely chopped; 1 cup plain yogurt; 1 tablespoon finely chopped mint; ¼ teaspoon ground cumin; ¼ teaspoon salt; (1 jalapeño or serrano pepper, seeded and diced)
  2. Raita is best served fresh, but it can be prepared ahead and refrigerated, covered, for up to 1 day.