Simple roasted eggplant with berberé aioli
Roast
Roasting
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.
Share:
0
17
0
Comments