Grilled eggplant and a Belgian witbier join forces in this simple and refreshing Mediterranean-inspired dish.
Active preparation time: 20 minutes
Total time: 40 minutes
1 lb (454 g) eggplant, about 2 medium ones
¼ cup (59 ml) olive oil + more for garnish
2 Tbs garlic, minced
¼ cup (59 ml) lemon juice
2 Tbs parlsey, chopped
2 Tbs (30 ml) Belgian witbier
2 Tbs (30 ml) tahini paste
Cracked black pepper
Heat the grill on high.
Lightly rub the eggplant with 1 tablespoon (15 ml) olive oil. On the grill, char the eggplant on all sides until it begins to collapse. Remove the eggplant from the heat and allow it to cool to room temperature.
Split the eggplant down the center and, with a spoon, scoop out the pulp into a food processor. Add the garlic, lemon juice, parsley, beer, and tahini paste and puree on high. Slowly add the remaining 3 tablespoons (45 ml) of olive oil. Season to taste with salt and pepper.
Spoon into a serving bowl. Top with additional olive oil and chopped basil and serve with warm pita bread and Minted Yogurt.
Active preparation time: 5 minutes
Total time: 65 minutes
Makes: About ¾ cup (177 ml)
½ cup (118 ml) plain yogurt
1 Tbs garlic, minced
2 Tbs mint, chopped fine
2 Tbs (30 ml) Belgian-style witbier
In a small mixing bowl, combine all the ingredients and mix well. Refrigerate for 1 hour.
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PHOTO: CHRISTOPHER CINA
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