Did you know that the Brits use a different word for an eggplant? It’s “aubergine”.

Because eggplants have been cultivated and used in cooking since pre-historic times, there are quite a few names for this wonderful fruit. This fruit, and that’s what it is, contains an impressive number of vitamins and minerals, and its health benefits are well studied and reported. Like with any other vegetable or fruit, it’s all about preparation. There are plenty of recipes around and they all feature grilled or roasted eggplants. All recipes turn out to be variations on cooked eggplants. As far as I know nobody eats them raw.

Whatever the birthplace of eggplant is, India, Egypt or Asia, they are likely to be more than 2000 years old. Eggplants were reportedly brought to Europe in the 14th century, but it was Thomas Jefferson who introduced them to 18th century America. He probably ate a lot ratatouille in France and smuggled it to the new world. So did we, only from Odessa (coincidentally a city also built by French nobles escaping the revolution). Because what could be more inviting and tasty than a mix of sautéed eggplants, zucchini, bell peppers, tomatoes, onions, garlic, parsley, basil and local sunflower oil?

My family always loved ratatouille, but roasted eggplant dip is my favorite eggplant recipe. It can be enjoyed in so many different ways. You can eat it as a salad, spread it on toasted bread or use it as a dip. The only limit is your imagination and your appetite.

This is a wonderful appetizer to kickstart dinner. It’s delicious and not too difficult to prepare. It was one of the most popular appetizers in Odessa, Ukraine, where I learned to love it and where eggplants are called “siniyi” which means “blue”. Aren’t they dark purple?

Although my inspiration comes from my dear mother’s kitchen in Odessa, my own present day recipe is different from the one my mother used and the other ones popularized back in Odessa. Modifications are unavoidable. As we migrate, we adjust our recipes by using different oils, spices and incorporate dietary trends of the 21st century.

My Mother used to chop fresh tomatoes, peppers, raw onion and garlic into grilled eggplants, and it was supposed to be finished during one dinner. Was it because everyone at the table was hungry or was it because fresh veggies spoil really fast? 

I make a dish that can last for two or three days in my fridge. All the ingredients except for parsley are roasted in the oven or grilled, depending on the season.

To make this fabulous appetizer, I use four large eggplants, one head of garlic, four sweet bell peppers, two tbsp of chopped flat leaf parsley, two tbsp of pomegranate molasses, one tbsp of grated zest of lemon, salt and freshly ground pepper (to taste) and one cup of virgin olive or grape-seed oil.

I grill eggplants in the summer or roast them in the oven during winter, cool them down a little, remove the skin or cut an opening and scoop out the flesh into a colander to drain the liquid for at least an hour (or even longer) to get rid of as much liquid as possible.

I roast four sweet peppers with garlic, then remove the skin and the seeds.

 

I chop the drained eggplants, peppers and garlic, add chopped parsley, grated lemon zest, pomegranate molasses, salt, followed by a good grind of fresh pepper and, of course, virgin olive oil (or grape-seed oil). Then I mix them all together adding more oil if needed and taste for salt and pepper. Eggplant likes salt.

 

I make sure to refrigerate it for at least an hour. The dish is supposed to be served chilled.

Now, my perfect appetizer is ready. Bon Appetit!

P.S. All the food featured in this post has been prepared and photographed by me.