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Eggplant 01

Make Eggplant 01 at home with Boiling Water, Eggplant, Olive Oil, and Soy Sauce. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 3 cup
• 2 lb
• 1 tbsp
• 1 tbsp

Method (preview)

1. 1

   Place the dried mushrooms in a bowl and pour on the 3 cups boiling water. Let sit for at least 30 minutes.

2. 2

   Preheat the oven to 425 degrees F. Cut the eggplants in half lengthwise and score down to the skin but not through it.

3. 3

   Place cut side down on an oiled baking sheet and bake 20 minutes or until the skin is shriveled and the eggplants softened.

4. 4

   Remove from the oven and dice when cool enough to handle.

5. 5

   Heat the olive oil in a large nonstick heavy-bottomed frying pan or casserole and saute the dried mushrooms with the garlic over medium heat for 5 minutes.

6. 6

   Add the eggplant, allspice, and white wine and continue to saute 5 to 10 minutes, stirring.

7. 7

   Add the soaking liquid from the mushrooms and the soy sauce and bring to a simmer.

8. 8

   Simmer 15 minutes.

9. 9

   Season to taste with salt and pepper.

10. 10

    Beat together the yogurt, tahini, and small garlic clove. Pour over the eggplant and mushrooms. Sprinkle with mint or parsley and serve.