Shared by Esther Serruya Weyl
Shared by Esther Serruya Weyl
Fumaça (Roasted Eggplant Dip)
Yield: 4 to 6 servingsTime: 30 min
Fumaça (Roasted Eggplant Dip)
Yield: 4 to 6 servingsTime: 30 minFamily Journey
SpainMoroccoBelem, Brazil
Montevideo, Uruguay and New York City
This recipe was shared by Esther Serruya Weyl. Read more about her family in " 130 Years in, a Brazilian Community’s Shabbat Recipes Live On" and try her recipes for roasted pepper salad, cojada, and almoronía.
Ingredients
- 1 large eggplant
- ½ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 1 cup vegetable oil
- 1 egg yolk
- 2 teaspoons white vinegar
- 4 sprigs cilantro, roughly chopped
- ½ teaspoon olive oil
Preparation
Step 1
Place the eggplant directly on the flames of a gas stovetop over medium high heat. Cook the eggplant, flipping occasionally until it is charred on all sides and is tender inside, about 10 minutes.
Step 2
Remove the eggplant from the heat and let it rest for about 10 minutes until it is cool enough to handle. Scoop the eggplant meat out of its skin and into a mixing bowl. Discard the skins and stem.
Step 3
Transfer the eggplant meat into a blender, add the egg yolk and pulse about 4 times until combined well. Add the vinegar, salt, black pepper and blend. While the mixture is blending add the vegetable oil in a very slow and steady stream. When all the oil has been incorporated into the mixture and the eggplant dip is thick it is complete.
Step 4
Transfer to a small serving bowl, garnish with a few sprigs of cilantro and a drizzle of olive oil.
Step 5
Serve at room temperature with a side of challah.
