After recently completing our vegetable patch I bought some organic littlefinger eggplant seedlings. I love eggplant so I probably went over board (there are only two of us) when I bought sixteen plants. Anyway, the fruits have started to ripen and last weekend I managed to pick 21. What to do with all these eggplants.. with many more on the way.
One of my favourites is to put a whole aubergine in a preheated oven on 180 (moderate) for 45 minutes .. literally just throw it in. No oil, no salt - skin on. Cooking it like this makes the flesh inside the eggplant almost caramelise. Better still, this way of cooking eggplant can be turned into many dishes.
Eggplant, 2 cloves of garlic, 1 small red onion finely chopped, a good dash of olive oil, tsp cumin ground, tsp of cumin seeds, 1 cup natural greek yoghurt, 1/2 cup parsley, 1/2 cup coriander, salt and pepper to taste
Preheat oven to 180 degrees. Once at that temperature, place a decent sized eggplant onto the oven rack (If using small eggplants use however many you think would make up an average sized eggplant).
Cook for 30 - 40 minutes. You will know when it is ready, if you touch it and it deflates (use an oven mit). Take it out of the oven when it is ready. I put holes in it with a knife to help it cool down. Let it sit for 10 minutes.
While this is cooking preheat a saucepan with some olive oil and sautee onion and garlic.
Once the eggplant is cool enough, take the top off and peel the skin off. There will be some water. Squeeze it out. Transfer the flesh to the pan with the garlic and onion. Cook on low for 10 minutes.
Transfer this to a blender. Blend well with parsley, coriander, ground cumin and salt and pepper. Leave the yoghurt until last. Transfer the dip to a bowl and stir in the yoghurt. Garnish with a little coriander and Cumin seeds.