Twice-Cooked Eggplant with Sherry Vinegar and Paprika

Twice-Cooked Eggplant with Sherry Vinegar and Paprika

Twice-Cooked Eggplant with Sherry Vinegar and Paprika

Charred until nearly burnt, then mashed with earthy paprika and sour sherry vinegar, we love this dish as a condiment on roast lamb or served as a dip with pita chips. Get the recipe for Twice-Cooked Eggplant with Sherry Vinegar and Paprika »Neal Santos

In this preparation, eggplant is charred until almost burnt, which gives it chocolate-like notes, and then cooked and mashed with aromatics and sherry vinegar to give it a pronounced sour flavor. This salad can be served on its own, as a side to roast lamb, or, better yet, as a spread on sandwiches.