Monney's Smoked Eggplant

Introduction

History

The recipe for Monney's Smoked Eggplant has been passed down through generations in the Monney family. It originated in the Mediterranean region, where eggplants are a staple ingredient in many dishes. The smoking technique used in this recipe adds a unique depth of flavor to the dish, making it a favorite among family and friends.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to char the eggplants on all sides to achieve a smoky flavor.

- Adjust the amount of hot red juice according to your spice preference.

- Allow the dish to sit at room temperature for at least 30 minutes before serving to allow the flavors to meld together.

Serving Suggestions

Serve Monney's Smoked Eggplant with pita bread, rice, or grilled chicken for a complete meal.

Cooking Techniques

The key to this recipe is to char the eggplants to achieve a smoky flavor. Make sure to keep an eye on them while they are in the oven.

Ingredient Substitutions

You can use regular olive oil instead of extra virgin olive oil if desired.

- Substitute the hot red juice with hot sauce or chili flakes for a spicy kick.

Make Ahead Tips

This dish can be made ahead of time and stored in the refrigerator for up to 2 days. Allow it to come to room temperature before serving.

Presentation Ideas

Garnish the dish with a drizzle of olive oil, a sprinkle of fresh herbs, and a squeeze of lemon juice for a beautiful presentation.

Pairing Recommendations

Pair Monney's Smoked Eggplant with a crisp white wine or a refreshing cucumber mint cooler.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

180 per serving

Carbohydrates

12g per serving

Fats

14g per serving

Proteins

2g per serving

Vitamins and minerals

This dish is rich in vitamins A and C, as well as potassium and fiber.

Alergens

This recipe contains garlic and onion, which may be allergens for some individuals.

Summary

This dish is a healthy and flavorful option for those looking to incorporate more vegetables into their diet. It is low in calories and high in vitamins and minerals.

Summary

Monney's Smoked Eggplant is a delicious and healthy dish that is perfect for any occasion. With its smoky flavor and aromatic spices, it is sure to be a hit with family and friends. Enjoy this flavorful dish as a side or main course for a satisfying meal.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of awe. It was given to me by my dear friend Monney, a seasoned cook who had a knack for creating the most delicious dishes. Monney's Smoked Eggplant was a recipe that had been passed down through her family for generations, and I felt honored that she had decided to share it with me.

I remember the day like it was yesterday. Monney had invited me over to her home for a cooking lesson, and I was thrilled at the opportunity to learn from someone so talented in the kitchen. As soon as I walked through the door, I was greeted by the intoxicating aroma of spices and herbs wafting through the air. Monney had already started preparing the eggplant, slicing it into thick rounds and rubbing them with a special blend of seasonings.

As she worked, Monney told me the story behind the recipe. It had been passed down to her by her grandmother, who had learned it from her own mother before her. The secret to the dish, Monney explained, was in the smoking process. Instead of simply roasting the eggplant in the oven, as most recipes called for, Monney's family would smoke the eggplant over a wood fire, infusing it with a rich, smoky flavor that was truly unforgettable.

I watched in awe as Monney expertly arranged the eggplant slices on a wire rack, placing them over the glowing embers of a charcoal grill. She covered the grill with a lid and let the eggplant smoke for several hours, turning them occasionally to ensure they cooked evenly. The smell was incredible, and I knew that this dish was going to be something truly special.

Once the eggplant was perfectly smoked, Monney showed me how to finish the dish. She mashed the eggplant with a fork, blending it with garlic, lemon juice, and a touch of tahini to create a creamy, smoky dip that was out of this world. We served it with warm pita bread and fresh vegetables, and I couldn't believe how delicious it was.

From that day on, Monney's Smoked Eggplant became a staple in my own kitchen. I made it for family gatherings, potlucks, and dinner parties, and it always received rave reviews. People would ask me for the recipe, but I always kept it a secret, just as Monney had done with me. It felt like a sacred tradition, something to be passed down from one cook to another.

Over the years, I continued to experiment with the recipe, adding my own twists and variations to make it my own. I tried different spices, herbs, and garnishes, but the core of the dish remained the same. The smoky flavor of the eggplant, the creamy texture of the dip, and the hint of garlic and lemon that lingered on the palate – these were the elements that made Monney's Smoked Eggplant so special.

As I grew older, I realized the true value of recipes like this one. They weren't just instructions for making a meal; they were connections to the past, to the people who had come before us and shared their knowledge and traditions. Each time I made Monney's Smoked Eggplant, I felt a sense of gratitude for all the cooks who had passed down their recipes to me, and I knew that I would continue to do the same for future generations.

Now, as I sit in my kitchen, surrounded by the familiar smells and sounds of cooking, I can't help but smile as I think back on that day with Monney. Her recipe has become a cherished part of my culinary repertoire, a reminder of the power of food to bring people together and create lasting memories. And as I take a bite of the smoky, creamy eggplant dip, I know that I will always treasure the gift that she gave me – the gift of her knowledge, her skill, and her love for cooking.

Categories

| Eggplant Recipes | Jewish Appetizers | Pimento Recipes | Side Dish Recipes |

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