Nourishing Traditions page 167 Eggplant Relish
We made this for our Superbowl party and I will say that it was a great addition. Served it with whole wheat pita chips. I love tahini and capers so smothering eggplant in them was heaven. I would suggest making sure you chop everything pretty small. Not into a pulsed paste, but really small chunks. We kept it large and while that was ok, it would have better mouth feel and dipping ability if you had it smaller.
Also, we didn't let the eggplant sit in a colander. I never do this. I think it is usually suggested to draw out the bitter flavor eggplant can have. I have tried both ways and never found a difference. Just make sure your eggplant are relatively young and not super bruised and I think you will be ok.
No comments:
Post a Comment