Smoky Eggplant Salad

I made this for Shabbat and there isn’t a drop left of this delicious salad. Some call it eggplant “caviar” since it has small seeds that can look like caviar but to me this is the most basic of basic eggplant salads, the sort you can pick up in any grocery shop in Israel made by a million brands. But don’t. Really. It’s so easy to make yourself and so much more delicious that you’ll be glad you did, trust me on this. The trick is not to drown it in overloads of mayonnaise since it needs a touch of mayo and a touch of oil. But let’s just get to it, you will want to have it ready to roll.

By the way, since Passover is nearly on our doorstep, this will be one of the salads I will serve on the holiday, this is awesome spread on some matzah!

So start with a nice large eggplant which isn’t too heavy for it’s size. (whether this is myth or fact, I was taught that lighter eggplants have less seeds in them). Wash it and take a wooden skewer and poke holes through and through the eggplant. Alternatively, take a fork and poke deep holes in it.

Then cut in half lengthwise, chop off it’s head (the green part) and sprinkle heavily with kosher or coarse salt. Let sit for 30 minutes, till salt has dissolved and the eggplant runs with liquid. That’s the bitter liquid you’ve drawn out with the salt. Rinse the eggplant well and pat dry. Then spray a pan with oil and lay eggplant cut side down on pan. Lightly spray the top of the eggplant.

The picture below is from a different post, just to show you which way I mean you to slice it. Sorry I forgot to take a pic this time!

Turn your broiler on low and broil the eggplant for about 25-35 minutes or till the skin blackens and puckers and when you (carefully!!) press down on it with your finger it’s totally deflated and completely soft.

This part is kinda cool. Carefully pick up the edge and it should just come right off, leaving behind the white cooked flesh. If it doesn’t make sure it’s really totally cooked through. If so, just scoop it out. Let the white innards cool in a bowl and pour off most of the accumulated liquid. It shouldn’t be too bitter since we’ve already drawn most of the bitterness out, but an extra hint of smokiness should be there, so don’t discard all the liquid, just some.

Now chop up the eggplant with two knives, a potato masher, two forks or spoons. Better not in a food processor since it might get too liquidy. Add the mayo, oil, salt, pepper and finely chopped onion. Although some people do, I prefer not to add any lemon juice since I feel it overpowers the delicate smoky flavor, but you can if you must. Stir well together and let meld if possible for at least half an hour.

Serve to everyone’s delight with vegetables to scoop or crackers or pita or matzah. A real hit every time.

Smoky Eggplant Salad

1 large eggplant
kosher/coarse salt
Oil spray or regular oil
2-3 tablespoons mayonnaise
2 tablespoons mild oil (better not olive, it overpowers the delicate flavor)
Salt and pepper to taste
2 tablespoons very finely chopped onion (I actually prefer dehydrated onion in this for a more subtle flavor, about a teaspoon, but you can use fresh if you choose)
Directions:

Wash the eggplant, chop off its green head, poke holes into the eggplant with a skewer or fork and slice lengthwise in half. Heavily sprinkle with kosher or coarse salt. Let sit 30 minutes to draw out the bitter juices. Rinse eggplant well and pat dry. Take a baking pan and spray with oil and place eggplant cut side down, spray top of eggplant halves lightly with oil. Preheat broiler on low and broil for 25-35 minutes or till top is charred and dark and when pressed with a finger (carefully!) deflates. Lift off peel or scoop out the white flesh, whichever way is easier. into a bowl. Let eggplant sit and pour off most of the juices, leaving a bit for that smoky flavor. Mash the eggplant and add the mayo, oil, salt and pepper (check since the eggplant has absorbed some of the kosher salt, you don’t want to oversalt it) and finely chopped fresh or dehydrated onion. Mix well together and let sit and meld the flavors about half an hour. Serve with vegetables to scoop or pita, crackers or matzah.