Mush + spices + oil = perfection every time

If you have a giant eggplant and you don't know what to do with it, why not try making a bowl of delicious, steaming mush?

It may sound gross, it may look gross, but it will taste absolutely delicious. When preparing eggplants, you can never go wrong with spices and garlic sauteed in oil, eggplant flesh roasted to mush, and a squeeze of lemon juice. You can experiment with whatever spices you want -- I find coriander and paprika go especially well with lemon -- but it will probably taste good nomatter what. 

This particular dish was prepared by roasting a halved eggplant, liberally doused in olive oil, until the flesh falls apart at the touch of a fork (about 30 minutes at 350 degrees). While letting the roasted eggplants cool, saute chopped onion and spices in olive oil. The spices I used this time were an especially tasty combo: smoked paprika, crushed urfa chiles, and tomato powder. While the onions cook, pull the skins off the eggplant flesh and remove any large, bulging seed pockets. Roughly chop/mash the eggplant with a knife. About a minute before putting the eggplant in the pan, add 1-2 cloves of crushed garlic to the oil. Then dump in the eggplant, mix it with the oil and spices, and add lemon juice and salt to taste. Top with your favorite fresh herbs (parsley or cilantro work well). 

Here served with olives, watermelon-tomato-cucumber-mint salad, and chickpea scallion patties.

Great on pita, or crackers, or just eat it with a fork.

You can vary this recipe to suit the contents of your spice cabinet. You can also dub your newly created dish something sexier than  "bowl of spiced mush," although that's essentially what it is. No shame in that.