This is a very popular recipe in the whole Middle East, as well as in Central Europe. Each one has added its own local touch to it, and this one comes from the historic city of Aleppo in Northern Syria.
LEARN HOW THE GYPSIES DISTRIBUTED THIS VEGETABLE ACROSS CONTINENTS IN THE TRAVELS OF THE EGGPLANT.
• 6 mid-size 'Tadifi' eggplants
• 2 large yellow sweet onions
• First cold-pressed olive oil (up to 1/3 cup)
• 1/2 lemon (juiced)
• Salt & pepper
1. Roast the eggplants, turning them regularly until they get very soft.
2. Taking them by the stem, peel them and let them drain in a colander for 1/2 hour. Then mash with a fork into a purée.
3. Chop finely the onions and mix into the eggplant purée. Slowly and gently pour the oil, stirring like you would do for mayonnaise.
4. Add the lemon juice, salt and pepper. Can be served lukewarm or chilled on toasted bread or on hard-boiled eggs cut in half.
Richard Bernard grew up in France and his life with seeds has taken him to many places around the world. Richard lives with his wife Celine in Santa Fe, where he helps local seed saving initiatives and manages the farmers’ market for the Pueblo of Pojoaque.