Just a quick recipe post for the lovely Japanese eggplant Mark and Gina will have available at market. Japanese eggplant have thinner skins, less seeds (which can make eggplant bitter), and denser flesh than the large Italian variety. They also cook really fast given their small size, making them perfect for the broiler, which I use in the recipe below.
We hope you enjoy!
Minted Eggplant Dip
makes about 1 cup
- 13 ounces Japanese eggplant (about 8 small), washed and dried thoroughly
- 1-1/2 to 3 teaspoons minced mint
- 1 large garlic clove, minced (about 1/2 teaspoon)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon freshly squeezed lime juice
- 1/2 teaspoon ground coriander
- 1/2 teaspoon kosher salt
- Crackers, pita or cucumbers for serving
- Adjust oven rack to the highest position and heat broiler on high.
- Prick each eggplant numerous times with a sharp knife to ensure they don’t explode when cooking. Line a rimmed baking sheet with aluminum foil and evenly arrange eggplant on sheet. Cook eggplant for 4-5 minutes, or until skin is well charred. Carefully flip eggplant over and cook an additional 4-5 minutes. Remove from oven and check for doneness by piercing with a knife. If eggplant is not completely soft, return to the oven and continue to cook. You may need to lower the oven rack and continue to cook further from the broiler if skins are already blackened but the flesh is not cooked through. Once cooked completely, remove from the oven and allow to cool.
- Once eggplant is cool, cut open and scoop out flesh with a spoon. Transfer to blender with the remaining ingredients, only adding 1 teaspoon of mint to start. Blend on high until smooth, about 15-30 seconds. Taste, adding more mint or other seasoning if desired. Serve.