Eggplant is cooked until silky and tender, then blended with warm and spicy harissa for a quick dip.
Fred Hardy II, Food Stylist: Ruth Blackburn, Prop Stylist: Christina Daley
Eggplants make excellent dips.
(Yes, eggplants are fruit not vegetables).
Credit:Fred Hardy II, Food Stylist: Ruth Blackburn, Prop Stylist: Christina Daley
Ingredients
1/2cupextra-virgin olive oil
2large(2 lb.
total)eggplants, peeled and cut into 1-in.
Stir in eggplants, garlic, harissa, salt, and coriander.
Using a potato masher, mash eggplant mixture until creamy and smooth.
Stir in herbs and lemon juice.
Serve warm or at room temperature.
