Egyptian Eggplant

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Egyptian Eggplant
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I once worked for an Egyptian gentleman who professed a hatred of garlic, but loved this dish. I learned a number of Egyptian dishes to please his palate, nearly all of them loaded with garlic. He loved them all. Mashing up the garlic with a mortar helps make it creamy.

Yields: Serves 4


2 eggplants

4 cloves garlic

1/2 tsp sea salt

1 T sesame seeds

1/4 cup extra virgin olive oil

1 T freshly squeezed lemon juice

2 T chopped parsley

1/4 tsp freshly ground black pepper


Preheat a grill (preferably outdoor charcoal) and place the eggplants on it. Cook the eggplants, turning often, until they are soft and charred, about 15 to 20 minutes.

While the eggplants are cooking, mash the garlic with the salt in a mortar to form a mushy paste. Add the sesame seeds and mash lightly. Add the olive oil and mash it all together. Add the lemon juice and the parsley and set aside until the eggplants are done.

Remove the eggplants to a large plate or cutting board, let them cool, and cut them in half lengthwise. Scoop out the flesh, avoiding as much of that charred skin as possible (some will get into the mix, but that’s okay - it will add a nice flavor). Place the flesh in a bowl and add the reserved garlic-olive oil mixture. Stir well, mashing up any large pieces of eggplant. Serve with toasts or flatbread.

Recipe by
Alan Roettinger