Eggplant Gazpacho

Total Time:
9 hr 30 min
Prep:
15 min
Inactive:
8 hr
Cook:
1 hr 15 min

Level:
Intermediate

Ingredients
  • 1 Japanese eggplant (5 ounces)
  • 1 teaspoon olive oil
  • 1 small onion (5 ounces), small dice
  • 2 garlic cloves, peeled and cut in 2
  • 1/4 teaspoon ground cumin (can be more if you like more cumin)
  • 1/2 cup lowfat yogurt
  • 4 tablespoons tahini
  • 2 lemons, juiced
  • 1 cup tomato water, recipe follows
  • Salt
  • Pepper
  • Few drops hot sauce
  • Carrot or other vegetable, cut in 1/2-inch cubes, for garnish
  • Tomato Water:
  • 2 pounds tomatoes (any type)
Directions
  • Preheat oven to 350 degrees F.

  • Bake eggplant on a small sheet tray for 35 minutes. After cooked, cut in 1/2, scrape out the flesh and place in a small bowl.

  • In a small pan over medium heat, add olive oil and onion. Saute onion until just starting to brown, about 10 minutes. Add 2 large pieces of garlic. Cook for another 5 minutes and add cumin. Cook 5 minutes more. Remove from heat. Combine onion and cooked eggplant in a blender or food processor. Add lowfat yogurt, tahini, lemon juice, tomato water, salt, pepper, and a few drops of hot sauce. Blend until smooth. Strain and adjust seasoning.

  • Place in a container, cover and refrigerate until ready to use.

Tomato Water:
  • Place tomatoes in food processor or blender and puree. Place cheesecloth into a colander over a bowl. Pour tomato liquid into cheesecloth. Place in the refrigerator and let tomatoes drip overnight. Remove the tomato water from the bowl and reduce it by half over medium heat in a medium saucepan. Store in covered in the refrigerator. Remove solids from the cheesecloth and reserve for another use.

  • To Serve:

  • Remove gazpacho from refrigerator. Take a vegetable of your choice such as carrots and steam or saute until cooked. You can use various vegetables if you desire. Place 2 tablespoons of diced, steamed vegetables at the bottom of the bowl. Pour in the gazpacho and serve with Beet Chips, if desired, on the side (see Duck Beets recipe).

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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    Recipe courtesy of Melissa d'Arabian