Reprinted with permission from The Ultimate Cook Book by Bruce Weinstein (HarperCollins, 2007).
Prep Time: 40 minutes
Cook Time: 20 minutes
Ingredients:
- 1 medium eggplant (about 1 pound)
- 2 tablespoons olive oil
- 2 medium shallots, chopped
- 1 jarred whole roasted red pepper or pimiento, drained, rinsed, and minced
- 2 tablespoons pomegranate molasses
- 1 teaspoon white wine vinegar
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Preparation:
Prick the eggplant in several places with a fork. Wrap it in heavy-duty aluminum foil or a couple of layers of regular foil. Place it directly over a low gas flame and roast until soft, turning often, about 30 minutes. Alternatively, prick the eggplant, wrap it in the foil, and roast in a preheated 375°F oven on a lipped baking sheet until soft, about 40 minutes. In either case, cool at room temperature until easily handled, about 15 minutes. Meanwhile, heat a medium skillet over medium heat. Swirl in the oil, then add the shallots and reduce the heat to very low. Cook, stirring often, until golden, about 15 minutes.Unwrap the eggplant and cut it in half. Scoop the flesh into a medium nonreactive bowl. Stir in the softened shallots, minced red pepper or pimiento, pomegranate molasses, vinegar, salt, and pepper with a fork, mashing the eggplant slightly as you do so.
To store: Cover and refrigerate for up to 3 days; serve at room temperature.
Variations:
Substitute 1 medium yellow onion, chopped, for the shallots.
Substitute frozen orange juice concentrate, thawed, or frozen cranberry juice concentrate, thawed, for the pomegranate molasses.
Stir in 1 tablespoon minced oregano leaves, 1 tablespoon minced parsley leaves, or 2 teaspoons stemmed thyme with the salt.
Omit the black pepper and add a few dashes of hot red pepper sauce.
Stir 1/4 cup sour cream into the dip.
