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00:00Music
00:02Music
00:30Today on America's Test Kitchen, Ben makes Julia silky roasted eggplant with tomato and
00:43feta, Jack talks all about hummus, and Antoinette makes Bridget a Moroccan eggplant meze.
00:50It's all coming up right here on America's Test Kitchen.
01:00Eggplant is the vegetable of choice when making a vegetarian spin on a classic recipe, and
01:08today Ben is going to use eggplant in a saganaki dish.
01:12That's right.
01:13So one of my favorite dishes is the Greek saganaki, typically cheese lit on fire with
01:17like flambeed ouzo.
01:18It's also sometimes shrimp with like feta and tomato sauce, and that's one of my favorite
01:22dishes.
01:23So whenever I have vegetarian friends coming over, I like to swap the shrimp for eggplant
01:26because it's nice and meaty, it soaks up all that really nice spicy sauce.
01:29Yes.
01:30So first thing we need is about two and a half pounds of eggplant.
01:32Okay.
01:33So first thing I'm going to do is peel the eggplant.
01:34All right.
01:35So no peels.
01:36No peels.
01:37So typically you could leave the peels on if you wanted to, but again, I'm really going
01:41for the very silky smooth texture here.
01:43So what I like to do is cut this into about half-inch slices on the diagonal.
01:47The reason why I do a diagonal and not completely crosswise.
01:49Because you're fancy.
01:50Yeah, that too.
01:51Crosswise, they can fall apart on the baking sheet, and then if you do lengthwise, they get
01:55a little stringy when you try to dip them out of the pan later.
01:58So I found a nice Goldilocks in-between angle.
02:00It's perfect.
02:01So what I'm first going to do is because, you know, eggplant uses a lot of oil, we're
02:06going to take two tablespoons of oil and I'm going to put one tablespoon on each baking
02:09sheet and we're going to brush it around.
02:11That gives a nice surface for all that eggplant to lay on.
02:13So now we have them greased and ready to go.
02:15We're going to just line up some of our eggplant slices here, about nine to a sheet.
02:20So now we're going to coat the top in more oil as well.
02:22I know this seems like a lot of oil, but, you know, the eggplant soaks it up and really
02:25needs it.
02:26So we're going to take a quarter cup of oil here.
02:27I'm going to brush two tablespoons on mine, and then I'll give you the other two tablespoons
02:30to brush on yours.
02:31And you really want to make sure it's really nice and well-coated with the oil as well.
02:36Don't be skimpy.
02:37All right.
02:39Fantastic.
02:40So now that the eggplant is nice and covered in olive oil, we're going to season it with
02:44two teaspoons of salt, which again, I know sounds like a lot, but it drinks it up and
02:49eggplant needs a lot of seasoning.
02:50I can tell you using kosher salt because kosher salt has a crystal shape with more
02:54crags in it.
02:55So it doesn't bounce off the food when you season it.
02:58We actually tested this.
02:59Kosher salt over table salt bounces 50% less off the food.
03:03Wow.
03:04That's amazing.
03:05Isn't that incredible?
03:06And then we're also going to do three quarters of a teaspoon of cracked black pepper as well.
03:09Okay.
03:10Perfect.
03:11So now that the eggplant is nice and seasoned, we're going to put this in a 450 degree oven,
03:14which I know sounds really high, but the point here is to get really intense caramelization
03:19and that's going to take about 30 minutes and we're going to switch the baking sheets
03:22and rotate them about halfway through cooking just to make sure everything is nicely even.
03:26Oh, Ben, those look good.
03:29Don't they?
03:30Would you do me a favor and turn the oven down to 375?
03:34Sure.
03:35So now we're going to let the eggplant cool for about five minutes.
03:40While that happens, we're going to get started on our sauce.
03:42Okay.
03:43So over here, we have about two tablespoons of extra virgin olive oil heating a 12-inch skillet
03:47over medium heat, and we're going to add one finely chopped onion.
03:53So we're going to cook the onion for about four to six minutes just until it's nice and
03:56soft and caramelized.
03:57And while that's cooking, we're going to move back over here to our eggplant, and I'm just
04:01going to flip them now.
04:02So we let them cool for about five minutes just to make sure they're not too fragile,
04:06and then we flip them just so they don't stick to the baking sheet.
04:08Oh, okay.
04:09Let's take a little metal fish spatula like this and just kind of flip them over.
04:12And as you can see, they kind of got nice and caramelized on the bottoms as well.
04:15So I'm going to continue flipping all these eggplant slices over, and then we can continue working
04:19on the sauce.
04:20Okay.
04:21So, Julia, now you can see the onions are really nice and well caramelized, just starting
04:25to brown.
04:26And so we're going to add the rest of the aromatics to the sauce.
04:29First thing we're going to use is one tablespoon of tomato paste.
04:33I have two cloves of garlic that are minced up.
04:36I have one teaspoon of dried oregano.
04:40This is the really Greek part, of course.
04:42Yep.
04:43And then I have half a teaspoon of crushed red chili flakes, and we'll just stir those
04:47in to the onions, let the tomato paste kind of caramelize, and let the oregano and chili
04:51flakes kind of wake up in that oil.
04:53This will take about two minutes.
04:56Doesn't it smell good in here?
04:57It is starting to really come together.
04:58The aromatics smell really wonderful and smells like a green tomato sauce.
05:02So the next thing we're going to do is add a half cup of dry white wine.
05:05This is to kind of deglaze.
05:09That's a hot pan.
05:10Delicious juices on the bottom of the pan, yes.
05:12Just kind of stir and scrape up a little bit.
05:14We want to let this cook for about a minute just to kind of reduce down and kind of concentrate
05:18those flavors.
05:19Get everything nice and evenly dispersed.
05:21Once that's done, just like that, we're going to add one 28-ounce can of crushed tomatoes.
05:25Okay.
05:26Straight into the pan, just like so.
05:28I just want to make sure to get every last bit out, and I'm actually going to keep this
05:33can, and then to it, you know, we always need a little sugar to balance the city of tomatoes.
05:37I have about half a teaspoon of sugar.
05:39Now that the sauce is nice and simmering and bubbling, we can reduce the heat to medium-low.
05:43So we're going to let this simmer for about five minutes.
05:48So now that the sauce has been simmering for about five minutes, it's nice and thick and
05:51good to go.
05:52So we're going to just remove it from the heat.
05:53And it smells delicious.
05:54Thank you so much.
05:55It's like all that oregano and the chili flake is really coming through.
05:59So we just want to make sure we season it well.
06:00Just a little salt and pepper.
06:02Stir in the seasonings, make sure everything is really well mixed.
06:05So now comes the fun part, my can that I say from earlier.
06:09So what I'm going to do is, why dirty another dish?
06:12So we want to take some of the sauce out so we can layer it with the eggplant instead of
06:15pouring it into a bowl.
06:16I just keep the can.
06:17I like it.
06:18And you know, it is going to be hot.
06:19It's a metal can, hot sauce.
06:20So make sure to use a towel, hold it like that.
06:22So I just spoon out probably about two thirds of the sauce into the can because we're going
06:26to do three layers of sauce and eggplant.
06:29So we have about a third of the sauce in the pan here.
06:31So now I'm going to take about a third of my eggplant slices and move them into the pan.
06:36And so what we want is eggplant on the bottom and sauce on the top.
06:39You just want to kind of move it around, get some of that sauce to kind of cover the eggplant
06:44like that.
06:45It's kind of like making lasagna.
06:46Yeah, literally lasagna, but with eggplant instead of noodles.
06:49So now that you have the sauce of the eggplant like that, another layer of eggplant.
06:55If you want to, you can kind of straddle both the slices so you kind of build a more sturdy
06:59structure, you know?
07:00Make sure it's nice and even in the middle.
07:02So now I'll grab my sauce from earlier and now we're going to do about half of what's
07:06left in here and spoon that over this layer of eggplant.
07:09Just like that.
07:10And kind of use a spoon to kind of spread it and then onto our last layer of eggplant.
07:19So here's our last layer of sauce.
07:21Okay.
07:22We'll do a little smoothing over here.
07:24So now that all the sauce and eggplant has been layered up and it's nice sturdy foundation,
07:28now we have eight ounces of sheep's milk feta that we're going to crumble up over the top.
07:31Okay.
07:32This is going to kind of contrast all that kind of hot spicy sauce and soft eggplant.
07:36And so I use here a really dry sheep's milk feta.
07:39I was just going to say that's not the creamy French style feta.
07:41No, because the creamy French style would just kind of melt like a mozzarella cheese
07:45and you don't want that.
07:46You want these kind of dry crumbles that when they bake up in the oven get nice and crusty.
07:50So now this is all ready to go.
07:51We're going to put it back in the oven, 375 degree oven, and we're going to cook it until
07:56the edges are nice and caramelized, the feta is crusty on top and the sauce is bubbling
07:59in the center and let you know it's like fully hot.
08:01That's going to take about 35 to 40 minutes.
08:06Okay.
08:07Oh, Ben, that smells delicious.
08:11Sounds great.
08:14So this is really nice and bubbling right now.
08:16Oh.
08:17Nice and crusty.
08:18Look at that.
08:19You want to do this right away while that sauce is still bubbling at the edge.
08:22So we're going to take about two tablespoons of ouzo.
08:24You could use grappa, you could use brandy, vodka, any kind of neutral liquor.
08:27This is also completely optional, but you know.
08:29It is not optional in my house.
08:31Who doesn't want a shot of liquor with our dinner?
08:33And we want to immediately set it on fire.
08:35So I'm going to use a stick lighter here.
08:38Oh, that's a lovely, tame fire.
08:41You could do this table side.
08:43It's very like winter fire side, gentle fire.
08:46But you can smell the caramelizing ouzo, which I think is really nice and works with
08:50the feta and the spicy tomato sauce and the eggplant as well.
08:53Oh, I love it.
08:54So this is going to go for about 20, 30 seconds until the flames die down.
08:57Then the best part, we get to eat it.
09:00So now that the flames have subsided, it's time to eat.
09:03See, what's so good about this is you get to just lift up all that kind of soft eggplant
09:07and tomato sauce with the feta.
09:09It's kind of like an eggplant lasagna.
09:10Yeah.
09:11Greek lasagna, if you will.
09:12The perfect thing to like put into a bowl and kind of tuck into on the couch.
09:17The best thing to use with this because it is so saucy and soft is a nice piece of crusty bread.
09:22Oh, yes, please.
09:23So if you like some bread, there you go.
09:24I love that you served it kind of torn in half.
09:26Absolutely.
09:27So you can kind of rip off a piece.
09:28Yes.
09:29Oh, that's the best.
09:30Rip some off, drag it through.
09:32It's almost like a more constructed dip if you think about it that way as well.
09:36Mmm.
09:37That good?
09:38Mm-hmm.
09:39I'm going for a piece of eggplant.
09:40Oh, that's lovely.
09:41Caramelized edges and the spiciness of the sauce.
09:44Yeah, the eggplant has this silky consistency.
09:48You get the tomato and then you get a little kick of spice.
09:51And then the last little hit of that salt from the feta.
09:55Kind of cools everything down.
09:56Mm-hmm.
09:57Yeah.
09:58The texture of the eggplant is out of this world.
10:00It is.
10:01Yeah.
10:02But it's crisp around the edges, so it has two different textures.
10:04Mm-hmm.
10:05Ben, this is delicious.
10:06Thank you for showing me how to make it.
10:08My pleasure.
10:09If you'd like to make Ben's eggplant saganaki style, start by roasting slices of eggplant in a hot oven.
10:15Layer the eggplant with a homemade tomato sauce and some feta.
10:18Then after heating everything through in the oven, set it on fire with some uzo.
10:22From America's Test Kitchen, Ben's very own recipe for silky roasted eggplant with tomatoes and feta.
10:28I can imagine eating this cold, actually.
10:31Oh, absolutely.
10:32You could go either way.
10:33Cold or hot, this is great.
10:34Yeah.
10:35So we're tasting hummus today.
10:41And Julia, we have a special guest, Ashley Gibson.
10:44Welcome.
10:45Thank you, Julia.
10:46Thank you, Jack.
10:47Ashley was, as you know, a contestant on America's Test Kitchen, The Next Generation.
10:51And she won a prize to come back and do a taste test with us.
10:54Yeah.
10:55Ashley, I know you're a culinary arts teacher in Texas.
10:57Yes.
10:58Your students are going to be watching.
10:59Are you nervous?
11:00They're so nosy, so they're going to tune in for sure.
11:03And I'm always nervous when there's high schoolers around, you know?
11:06But you guys make me feel so at home here, so I'm excited.
11:09Good.
11:10So you guys can dig in.
11:11You have spoons.
11:12Mm-hmm.
11:13You can start with the sample closest.
11:14So hummus is now a billion-dollar business.
11:17Wow.
11:18I know.
11:19There are four things I want you to be looking at from a flavor perspective.
11:22One, how forward are the chickpeas?
11:23Mm-hmm.
11:24The tahini, so the sesame paste.
11:26Garlic.
11:27Mm-hmm.
11:28And then there should be lemon or some acidic element.
11:30Now, if you're making this at home, you're using lemon juice.
11:33Some of these brands are using vinegar, some using citric acid, some lemon.
11:37Garlic and spices are optional.
11:39I will say all of these have garlic and spices, and so you'll sort of see them come forward
11:44or maybe stay in the background.
11:46And then there's texture.
11:47Depending on how they're processed.
11:49So you begin with the...
11:51What was that?
11:52Oh, that totally threw me off.
11:55I'm sorry.
11:56My eyes went zoing.
11:57Yeah, yeah, yeah, yeah.
11:59Well, that's good.
12:00I mean, there are differences here.
12:02And so these are all the plain flavors.
12:04We know there's now, you know, there's chocolate hummus, believe it or not.
12:07There's beet...
12:08Yes, there is.
12:09Delicious.
12:10Chocolate hummus.
12:11There's beet hummus.
12:12All the plain, original flavors.
12:14So the ingredient lists are pretty similar, but they're actually pretty different from each other.
12:19You're going to notice that some ingredients are really jumping out or maybe receding in certain brands.
12:25And the other thing is texture.
12:26So there are two things that are impacting texture.
12:28One is usually when they're cooking the dried chickpeas, they'll add a little bit of baking soda to get the skins off.
12:33And if you get all the skins off, you get a sort of less grainy, creamier hummus.
12:38You know, ideally you want it to be ultra creamy and kind of whipped.
12:43Julia, you've been tasting.
12:45You want to give me some initial reads on the four samples?
12:49Sample D is wackadoo.
12:50I don't know what is in sample D.
12:53It's like, that's what made my eyes go boing.
12:55It is really interesting, but when you said these are all plain hummus, that is not a plain hummus.
13:00There is a lot going on there.
13:02Very acidic.
13:03Behind the acidity, there's a lot going on.
13:05Yes.
13:06So the other three samples?
13:07They're good.
13:08They're very similar to each other.
13:09I have a slight preference for C.
13:11It's nice and balanced.
13:13B is very smooth.
13:15I like that too.
13:16A, I like as well, it has more of a lemony flavor.
13:18That's what kind of came up first.
13:20Okay.
13:21But I like them all.
13:22Okay.
13:23So you don't have to agree, by the way, with Julia, because she's often wrong.
13:27Oh, wow.
13:28A little shake.
13:29So, you know, because there is a winner here.
13:32Okay.
13:33And so, you know, she may or may not have picked the winner.
13:35Okay.
13:36So you don't necessarily need to follow her lead, although you can.
13:38Okay.
13:39So tell me what you thought about the samples.
13:40Okay.
13:41So what was the term?
13:42Wackadoo?
13:43Wackadoo.
13:44Okay.
13:45C was wackadoo for me, Julia.
13:46Oh really?
13:47So I feel like I'm waddling a little bit because C was wackadoo for me.
13:50I felt like it had a lot going on.
13:52And then D was the cousin to the wackadoo for me.
13:56Okay.
13:57So A and B are my go-tos.
13:58I thought I was going to enjoy B the most, but A is, that's going to be mine.
14:02It's super creamy.
14:03I tasted some garlic in it, which I love, you know, because I'm a garlic girly.
14:07And if I'm thinking about what I'm using this for, spreading it on some kind of a cracker,
14:11a bread, I think this is the one I want.
14:13Okay.
14:14So yeah, I'm a fan of A.
14:15All right.
14:16So you're going with A.
14:17Yeah.
14:18You're, you're, you're team C.
14:19I like C.
14:20C.
14:21Well, I'm not-
14:22No, I like C.
14:23Yeah, I do.
14:24It's, it's grainy.
14:25It's a little grainy, but I don't mind that.
14:26Okay.
14:27So why don't we start with the tasting panel's favorite.
14:33Okay.
14:34Which was A.
14:35That's what I'm talking about.
14:37I still love you though.
14:38I still love you though.
14:39Well done.
14:40So that, this is Joseph's.
14:41Okay.
14:42And I think the two things about this brand is it felt really balanced.
14:45And so, you know, when you do a tasting with a large group of people kind of hitting
14:49the middle of the road, you know, it wasn't too lemony, it wasn't too garlicky.
14:52It's also really smooth and people appreciate that.
14:55So A from Joseph's was the winner.
14:59Hey Joseph.
15:00The runner up was Cedars.
15:03So this is B.
15:05Again, people felt like it was well balanced.
15:07It was a little grainier than A, but really well liked.
15:12We liked all these Juliuses.
15:14Don't worry.
15:15So C was the Sabra.
15:16That's the brand I buy.
15:17I'm familiar with that one.
15:18Yeah.
15:19So it is the number one selling brand in the United States.
15:21A lot of times when you do a tasting, actually you pick the thing you know.
15:24Okay.
15:25You do it subconsciously.
15:26You think, well, that's what hummus is supposed to taste like.
15:29And so I'm guessing that's what you did here.
15:33And then D is Ithaca.
15:35And Ithaca had vinegar and lemon.
15:38It was just felt like it was the most sour of all these.
15:41And for people who love, you know, acidity, great.
15:44But it was way at the end of the spectrum in terms of bringing that forward.
15:49Yeah.
15:50So congratulations.
15:52I get another prize.
15:53You're welcome.
15:55You get to take hummus home.
15:56Hummus home.
15:57No one talks to hummus.
15:58Yes.
15:59Yes.
16:00So Ashley, thank you for coming and joining us.
16:03Julia, thanks for being a good sport.
16:04Yup.
16:05You know, and...
16:06Well played, ma'am.
16:07Yes.
16:13One of my favorite parts of a Moroccan meal is when I get to take a big piece of crusty bread
16:18and scoop it into silky smooth eggplant zalouk.
16:21So tasty.
16:22Lucky for me and for us, Antoinette's here.
16:25And she's going to show us how we can make zalouk at home.
16:28That's right, Bridget.
16:29And this recipe is really good.
16:30It has that delicious, smoky flavor.
16:32And we're just using the broiler.
16:33Very smart.
16:34Yes.
16:35Super easy.
16:36I have one and a half pounds of eggplant here.
16:38But before they go into the oven, we have to make six pokes inside so they don't explode.
16:43The baked potato theory.
16:44Exactly.
16:45We want to eat it, not clean it off the sides of the oven.
16:48Now we also want to make sure, like you said, smooth and silky.
16:51We want to cook these at a moderate temperature.
16:53So we have our rack in our oven placed 12 inches from the broiler.
16:57And we want these to cook slowly.
16:59So we're going to broil these for about 25 minutes until they are shriveled, slightly darkened,
17:04and then yield to gentle pressure.
17:06Okay.
17:07Making sure, though, that we do flip halfway through.
17:11For zalouk, we cook whole, unpeeled eggplant.
17:15And this helps us accomplish a couple of things.
17:18First, the skin keeps moisture inside the eggplant while it broils.
17:22That moisture turns to steam.
17:24As the steam from within cooks the eggplant, the heat and moisture soften the pectin cement
17:29that holds the cells together and makes its flesh silky smooth.
17:33Meanwhile, the skin of the eggplant darkens in the heat, developing intense charred flavor,
17:38which permeates into the interior.
17:40So when we finally peel the eggplant after cooking, we're left with a creamy interior and deep smoky flavor.
17:47Whoa.
17:55Yum.
17:56Very different from when they went in.
17:59Look how shriveled they are.
18:00I know.
18:01And it's slightly darkened and then like yield to pressure.
18:03Oh, yeah.
18:04It's super hot.
18:05Very hot.
18:06So we want to let those cool for about 10 minutes.
18:07Okay.
18:08So while those are cooling, let's work on our tomatoes.
18:09We have a pound of vine ripened or round tomatoes.
18:12Now plum tomatoes are not going to work well here.
18:14So you want to make sure vine ripened or round.
18:17Okay.
18:18So the first thing we want to do is we want to peel off the skin.
18:20Here we're going for smooth, velvety.
18:22That skin is going to get in the way.
18:24Definitely.
18:25So I have a vegetable peeler and really easy, just remove that skin.
18:31And then we want to core it.
18:33So we want to get rid of this middle part.
18:35So we're going to use our paring knife here and then give it a nice chop.
18:43So we'll add this here.
18:45Okay.
18:46In our skillet, we have two tablespoons of olive oil heating up over medium heat.
18:51Now, before we go in and dump our tomatoes in there, we want to get our spices going first.
18:55And you've got a lot of spices.
18:56We do.
18:57We do.
18:58So we're starting off with seven cloves of minced garlic, one teaspoon of paprika, one teaspoon of salt, one teaspoon of cumin.
19:08Definitely a key ingredient here.
19:09Oh, absolutely for that flavor.
19:11Half a teaspoon of sugar.
19:13Now I'm adding an eighth of a teaspoon of cayenne pepper.
19:16You are not fooling around here.
19:18Not at all.
19:19We want flavor, smokiness, all of that.
19:21The oils on medium heat.
19:22So we're going to stir this around in our pan.
19:26Again, just so that those spices and the garlic can get really fragrant.
19:30So about 60 seconds.
19:31Okay.
19:32So this is looking really good and smelling really good, too.
19:36Sounds fantastic.
19:37So we're going to add in our tomatoes.
19:44And we want to stir this around and also mash them down.
19:47So as these cook, we want the water from the tomatoes to evaporate so that we have that really concentrated tomato flavor.
19:54The smell is amazing, isn't it?
19:56So good.
19:57And we'll let this go for about 12 to 15 minutes.
20:00We can see they've broken down in the smell.
20:03So good.
20:04So much concentrated flavor in here.
20:06But all that liquid came out.
20:07Now it's a gorgeous, thick mixture.
20:09Exactly.
20:10We see the texture change.
20:11So these have a few more minutes.
20:12So let's jump on over to our eggplants.
20:14I'll babysit.
20:16So we want to peel these since we've roasted them.
20:18The peeling process is going to be really easy.
20:20Just come in here.
20:22It's one of the most satisfying things ever.
20:24It is.
20:25Yum.
20:27Velvety silkiness.
20:29So we've gotten the skin off.
20:32Let's give it a nice little rough chop.
20:35It doesn't need much help.
20:37It doesn't.
20:38We're already there.
20:39And then we'll add it to our bowl.
20:41This process can be done a day ahead if you want to get a jump start.
20:45You know, the original eggplant were not purple.
20:47Really?
20:48Yeah.
20:49They were tiny and white or golden in color.
20:50And that's how they got the name.
20:51Eggplant.
20:52Eggplant.
20:53That makes sense.
20:54Yeah.
20:55So I learned something new every day for you.
20:57Hey.
20:58So we're rounding out at about 12 minutes here.
21:00Majority of that liquid is gone.
21:02Yes.
21:03So now we can add in our eggplant.
21:04Okay.
21:05Adding a lot more liquid back in.
21:07Yes.
21:08So kind of same deal as when we added in the tomatoes.
21:09We want to mash you down as we're cooking.
21:11Then we want to add in one and a half tablespoons of our cilantro.
21:15Some freshness.
21:16Give this a stir and cook until everything is nice and combined, about 12 to 15.
21:25So Bridget, it's been about 15 minutes.
21:27Mm-hmm.
21:28Notice that texture change.
21:29Oh yeah.
21:30All that water has evaporated.
21:31It's nice and smooth and smells amazing.
21:33It smells fantastic.
21:34It does.
21:35So we're going to turn off the heat and we're going to add in one tablespoon of lemon juice.
21:40Okay.
21:41Stir this until it's nice and incorporated.
21:44And then we want to season to taste with lemon juice and salt.
21:48So I'm going to give it a quick little taste.
21:53Not that much is needed.
21:54I'm just going to add a little bit of salt.
21:56Okay.
21:57Give this a good stir and now we are ready to plate.
22:01Great.
22:02We're just going to add this to a bowl.
22:05So delicious.
22:09And then we are going to garnish with our remaining two tablespoons of olive oil.
22:13And one and a half teaspoons of cilantro.
22:16Ah, gorgeous.
22:17Now it's time to eat.
22:18Yes.
22:19So we're just going to serve it with some crusty bread and we're going to be real rustic about
22:22it.
22:23Just rip it and go.
22:24Tear it up.
22:25Yes.
22:26Oh, it's nice and warm too.
22:27And then smelling it alone is an incredible pleasure here.
22:32All those toasty spices and the concentrated flavor or the aroma from the tomato.
22:44Mmm.
22:45It is so smoky.
22:46As if it was out at the grill.
22:47Broiler.
22:48The broiler.
22:49Yeah.
22:50So you got that really beautiful char on it.
22:51Smoky, but it's so silky.
22:53It is.
22:54Beautifully smooth.
22:55And you didn't puree it at all.
22:57No.
22:58It was just a matter of basically that eggplant giving up the ghost in the oven first and then
23:01in the skillet.
23:02It just dissolved into this beautiful silky smooth puree.
23:05I love the smoky flavor, but I think my favorite is the addition of the lemon juice
23:09and the cilantro because it adds so much brightness to this.
23:12You just changed my mezza from meh to magnificent.
23:16That's what I'm here for.
23:18Love cooking with you anytime.
23:20And if you want to try this fabulous dish at home, it starts with broiling unpeeled eggplant
23:25until darkened, toast garlic and spices and oil to bloom their flavor, and then mash
23:30in the eggplant and cook until the mixture is thickened.
23:33So from America's Test Kitchen, a marvelous Moroccan zalouk.
23:38You can get this recipe and all the recipes from this season along with product reviews
23:43and select episodes.
23:44And you'll find those all on our website, americastestkitchen.com slash TV.
23:50All right.
23:51Might need some more bread.
23:53Oh, yes.
23:54We got to get through all that.
23:55I think we can do it though.
23:56With pleasure.
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