Fumaça (Roasted Eggplant Dip)
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jewishfoodsociety.org.
Cooking tools:
- Gas burner
- Aluminum foil
- Oven
- Baking sheet
- Blender
- Serving bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Kitchen spoon
Ingredients
- 1 large eggplant (about 1¼ pounds)
- 1 large egg yolk
- 1 tablespoon white wine vinegar or white vinegar, or more to taste
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¾ cup mild extra-virgin olive oil or vegetable oil
- 4 cilantro sprigs for garnish
- Extra-virgin olive oil for drizzling
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