Make Ahead

Simple Roasted Eggplant with Berberé Aioli

May 26, 2011
2 Ratings
  • Serves 4
Author Notes

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. —TiggyBee

What You'll Need
  • For the aioli:
  • 2 cloves of garlic
  • 2 egg yolks at room temperature
  • 1/2 cup canola oil, or other mild flavored oil
  • 1/2 cup olive oil
  • 1 tablespoon fresh lemon juice
  • Sprinkling of kosher salt
  • 1 teaspoon berberé - or more!
  • For the Eggplant:
  • 8 Asian eggplants
  • Extra Virgin olive oil
  1. To make the Aioli: mash the cloves of garlic in a mortar or bowl, into a paste. Sprinkling the salt over the cloves, helps to draw the natural oil out and makes it easier to get a paste like consistency. Scrape the garlic paste into a deep bowl and add the beaten egg yolks to the garlic and whisk it all together. Blend the olive oil and canola oil together in a vessel and start adding the oil to the garlic and egg mix very slowly, that is to say, the *drop at a time, kind of slowly* and whisk like crazy. As the aioli begins to thicken and emulsify, the remaining oil and then lemon juice can be added in a slow stream but be sure to whisk continually. I'm a lover of shortcuts, but for aioli, I prefer to whisk it myself. The call is up to you if you prefer a food processor.
  2. Once the aioli has taken shape, whisk in the berberé and set aside and taste for any seasoning adjustments. Set aside and allow the flavors to meld.
  3. Preheat oven to 450 f.
  4. Wash and dry the eggplants and slice them lengthwise. Brush them with the olive oil and place them in the oven for about 15-18 minutes. Remove from oven and allow to slightly cool, before plating and serving with the aioli. A sprinkle of pink sea salt is really nice too!
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  • boulangere
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12 Reviews

boulangere May 27, 2011
Oh my goodness! I've GOT to mix up some of your berberé. I can practically taste your aïoli from your description.
TiggyBee May 30, 2011
Thanks boulangere, It's really delish! Hope you'll try and report back the results..
aargersi May 27, 2011
I have never trier berbere but now I must, those are some of my favorite flavors. And my garden is Eggplants Gone Wild so this is perfect! Yum!
TiggyBee May 30, 2011
I think you'd love it! I completely missed being a part of Ginger's Rhubarb Kitchen!!
nogaga May 27, 2011
I agree, berbere is such a great idea for this!
TiggyBee May 30, 2011
: )
gingerroot May 27, 2011
Roasting is my favorite way of enjoying Asian eggplant, and I’m thinking your amazing berberé aioli is the perfect addition! YUM! Can't wait to try this.
TiggyBee May 30, 2011
thanks gingerroot! eggplant is delish with this!
vvvanessa May 27, 2011
berebere! such a great idea!
TiggyBee May 30, 2011
thanks vvanessa! hope you'll try!
hardlikearmour May 27, 2011
Love the flavors in the berberé, and I bet the aioli works perfectly with the eggplant.
TiggyBee May 30, 2011
thanks hardlikearmor! : )