Behind the Recipes
Roasted Whipped Eggplant by Chef Jason Avery
INGREDIENTS:
2 large Italian eggplants
1/2 minced white onion
4 cloves garlic finely minced
1/2 - 2/3 cup vegetable oil
3 tbsp. chopped dill
Salt and pepper to taste
Extra virgin olive oil to taste
PREPARATION:
1. Split eggplant and score flesh on grill until fork tender.
2. Using a fork, remove flesh from skin and extra seeds.
3. Place eggplant (no skin) in mixing bowl and mash with fork.
4. Incorporate garlic and onions and whip until emulsified.
5. Add salt, pepper and dill to taste.
6. Chill slightly in refrigerator until ready to serve.
7. Plate and finish with a drizzle of extra virgin olive oil before serving.
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