Shared by Esther Serruya Weyl
Fumaça (Roasted Eggplant Dip)
Yield: 6 to 8 servingsTime: 30 min
Fumaça (Roasted Eggplant Dip)
Yield: 6 to 8 servingsTime: 30 minFamily Journey
SpainMoroccoBelem, Brazil
Montevideo, Uruguay and New York City
This recipe is featured in our cookbook "The Jewish Holiday Table: A World of Recipes, Traditions & Stories to Celebrate All Year Long." For more holiday recipes from around the world, get your copy!
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 (about 1¼ pounds)
- 1 large egg yolk
- 1 tablespoon white wine vinegar or white vinegar, or more to taste
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¾ cup mild extra-virgin olive oil or vegetable oil
- 4 cilantro sprigs for garnish
- Extra-virgin olive oil for drizzling
Preparation
Step 1
Roast the eggplant using the method that works best for your kitchen: You can place the eggplant directly on a gas burner turned to medium-high heat and cook, flipping it frequently, until it is charred on all sides and tender inside, about 20 minutes. (Lay a few strips of foil around the burner for easy cleanup.) Or char the eggplant skin under a hot broiler, turning the eggplant frequently, and then finish roasting it until tender on a baking sheet in a 450°F oven. Remove the eggplant from the heat and let it rest until cool enough to handle.
Step 2
Halve the eggplant lengthwise and scoop the eggplant flesh into a blender. Discard the skin and stem.
Step 3
Add the egg yolk to the blender and pulse until well combined. Add the vinegar, salt, and pepper and blend for another few seconds. With the motor running, slowly stream in the mild olive oil and blend until the mixture is thick and creamy. Taste and adjust the seasoning with more vinegar, salt, and pepper if needed.
Step 4
Transfer the dip to a small serving bowl, garnish with the cilantro sprigs, and drizzle lightly with olive oil. Serve at room temperature.
