2000s Recipes + Menus
Oaxacan Eggplant Spread
Serves6 (snack)
- Active time:1 1/4 hr
- Start to finish:1 1/4 hr
ADAPTED FROM MARTA MARÍA SORIANO FLORES, CUICATLÁN, MEXICO
May 2008
Baba ghanouj fans, take note: Smoky eggplant spreads are just as hauntingly delicious when studded with onion, cilantro, and sparks of heat from roasted poblanos and habaneros. In Oaxaca, they use any local fresh hot chiles, so feel free to make substitutions. For a real treat, spread it on warm corn tortillas, then top with some queso fresco or ricotta salata. Or just settle in with a bag of tortilla chips.
- 3 lb medium eggplants (about 3)
- 2 fresh poblano chiles
- 1 to 2 fresh habanero chiles
- 1/3 cup finely chopped white onion
- 1/3 cup chopped cilantro
- 1 tablespoon fresh lime juice (preferably Key lime)
-
Accompaniment:
warm corn tortillas or tortilla chips
-
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see “Grilling Procedure,” and cooks’ notes, below.
-
Prick eggplants in several places with a fork.
-
Grill eggplants and chiles, covered only if using a gas grill, turning frequently with tongs, until chile skins are blistered and slightly charred and eggplants are charred all over and very soft, 5 to 6 minutes for habaneros; 10 to 12 minutes for poblanos; 18 to 20 minutes for eggplants.
-
Transfer chiles as cooked to a large bowl; cover and let stand 20 minutes. Cool eggplants to warm, about 15 minutes.
-
While eggplants cool, carefully rub off skins from chiles. Stem, seed, and devein chiles, then chop. Transfer to a large bowl.
-
Peel eggplants and drain in a colander 10 minutes. Coarsely chop and add to chiles along with onion, cilantro, lime juice, and 3/4 teaspoon salt (or to taste). Stir well.
Cooks’ notes:
- Spread can be made 1 day ahead; chill, covered. Bring to room temperature before serving.
- Eggplants and chiles can be cooked in a hot large (2-burner) ridged grill pan (preferably cast-iron) over medium-high heat, about 8 minutes for habaneros; 20 minutes for poblanos; 20 to 30 minutes for eggplants.
Pinterest
