Simple Roasted Eggplant with Berberé Aioli

 

The simple roasting of eggplant really lets the berberé aioli shine through. Although, this aioli would be equally delicious with all sorts of roasted vegetables. If you've never had berberé before, it's an essential spice blend to North African cuisine. I first experienced it in a cooking class I took last year. You can make your own by blending similar amounts of paprika, cardamom, cloves, ginger, allspice, fenugreek, black pepper and salt with a greater amount of cayenne pepper. The heat level can be adjusted by substituting more paprika for less cayenne, but I bought mine already blended and found myself adding a touch more cayenne to it for balance. Also important to note that it's the cayenne and fenugreek, that are essential to the berberé.

What you will need

For the aioli:

2 cloves of garlic

2 egg yolks at room temperature

1/2 cup canola oil, or other mild flavored oil

1/2 cup olive oil

1 tablespoon fresh lemon juice

Sprinkling of kosher salt

1 teaspoon berberé - or more!

For the Eggplant

For the Eggplant:

8 Asian eggplants

Extra Virgin olive oil

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