Smoked Eggplant with Chorizo, Yogurt-Tahini Sauce, Peppers, Kalonji Seeds, and Fresh Coriander is another synergistic combination for serving smoked eggplant. This is a dish for contemplation, one that inspires the imagination as each new bite mesmerizes.
The plating is as important as choosing each ingredient. Chopped smoked eggplant is the base. Layer it with spicy sausage, sauce, oil, vegetables, cheese…anything that catches your fancy, and in any amount. Note: Harissa Oil is the only oil used in this eggplant preparation. Pipe it around the edge of the eggplant base. Use as much or little as you like, or omit entirely. Present each guest with this stunning plate for the main dish. Serve at room temperature with an assortment of flat breads.
How To Fire-Roast Whole Eggplant: Smoked Eggplant Click for the recipe
4 to 8 servings on four 10-inch (25-cm) plates.
3 cups smoked, chopped eggplant (from How to Fire-Roast Whole Eggplant recipe)
1 spicy lamb, pork, or chicken chorizo sausage or spicy sausage, casing removed (4 ounces or 113 g)
Sunflower or extra-virgin olive oil for sauteing
2 tablespoons (30 ml) plain thick Greek yogurt (2% fat)
1 tablespoon (15 ml) tahini sauce
1 1/2 tablespoons (22 ml) tepid water to thin out to pourable but not thin
Harissa Oil: (Many versions to choose from including those from Tunisia, Libya, Algeria, Morocco, Syria)
Harissa paste (chili peppers, garlic, coriander, caraway, saffron, rose, other spices)
Extra-virgin olive oil
Fresh coriander leaves
Sweet red or orange pepper, finely chopped
Kalonji seeds or black cumin seeds
Sprinkle coarse sea salt, Kosher salt, or salt flakes to taste, just before serving
Flatbread with sesame seeds, poppy seeds, garlic, etc.
1. Preparation: Fire-Roast Whole Eggplant, drain, peel, chop. Yogurt-Tahini Sauce: Mix together, store in the refrigerator until ready to serve. Harissa Oil: Mix together, store in the refrigerator until ready to serve. Remove the Sauce and Oil from the refrigerator ready for piping.
Sausage: Remove the casing. Crumble the raw sausage into small pieces. Over low heat, warm a very small amount of oil and saute the crumbled fresh sausage for 10 minutes or until cooked through with edges beginning to caramelize. Drain well.
2. Serving: Per 10-inch (25-cm) dinner plate: Spread out 3/4 cup (177 ml volume) chopped smoked eggplant on each of four serving plates. It will be thin. Make a small hole in the center of the eggplant layer. Spoon some crumbled sauteed sausage into this space. Sprinkle crumbled feta over, and tuck in fresh coriander leaves.
Pipe the Yogurt-Tahini Sauce on top of the eggplant. Pipe the Harissa Oil around the outside rim of the eggplant to frame it bringing attention to its round shape and balance the color from the center to the rim. Sprinkle the finely chopped raw pepper over the eggplant layer, then the kalonji seeds or black cumin seeds. If salt is needed, remember it extracts liquid from the eggplant. Just before serving, lightly sprinkle it to taste over all. Have a wonderful time trying different flavor combinations with each bite.