Chilly Dilly Eggplant (Food Processor)

Vegan Friendly

This is a versatile recipe, from 650 Best Food Processor Recipes by Judith Finlayson and George Geary is delicious as a dip with raw vegetables or on pita triangles, as well as a sandwich spread on crusty French bread. It also makes a wonderful addition to a mezes or tapas-style meal. Although it is tasty warm, the flavor dramatically improves if it is thoroughly chilled before serving.

1            large eggplant, peeled, cut into 1-inch (2.5 cm) cubes and drained of excess moisture (see Tip)

2 to 3 tbsp   olive oil            30 to 45 mL

1            onion, chopped            1

2            cloves garlic, chopped            2

1 tsp      dried oregano             5 mL

1 tsp      salt            5 mL

1⁄2 tsp    freshly ground black pepper            2 mL

1 tbsp    balsamic or red wine vinegar            15 mL

1⁄2 cup   fresh dill fronds            125 mL

              Salt and freshly ground black pepper

              Dill sprigs, optional

              Finely chopped black olives, optional

1.    In a skillet, heat 2 tbsp (30 mL) of the oil over medium_high heat. Add eggplant, in batches, and cook, stirring and tossing, until it begins to brown, about 4 minutes per batch. Transfer to a bowl and set aside.

2.    Reduce heat to medium. Add more oil, if necessary, and cook onion, stirring, until softened, about 3 minutes. Add garlic, oregano, salt and pepper and cook, stirring, for 1 minute. Return eggplant to pan. Stir in vinegar. Reduce heat to low. Cover and simmer until eggplant is tender, stirring occasionally, about 20 minutes.

3.    Transfer to work bowl fitted with metal blade. Add dill and process until smooth, about 30 seconds, stopping and scraping down sides of the bowl as necessary. Taste for seasoning and adjust. Spoon into a serving bowl and refrigerate until thoroughly chilled or for up to 2 days. Garnish with sprigs of dill and chopped black olives, if using.

Makes about 2 cups (500 mL)

Tip

Although eggplant is delicious when properly cooked, some varieties tend to be bitter. Since the bitterness is concentrated under the skin, peeling eggplant before using is a good idea. Sprinkling the pieces with salt and leaving them to "sweat" for an hour or two also draws out the bitter juice. If time is short, blanch the pieces for a minute or two in heavily salted water. In either case, rinse thoroughly in fresh cold water and, using your hands, squeeze out the excess moisture. Pat dry with paper towels and it's ready for cooking.