Top Chef host and executive producer Padma Lakshmi has been serving it up hot since 2006. The Emmy-nominated actress, food expert, model, and The New York Times best-selling author was born in India and grew up in America. Known as India’s first supermodel, she has established herself as a food expert early in her career, having hosted two successful cooking shows and writing the best-selling Easy Exotic, followed by Tangy, Tart, Hot & Sweet, which has over 150 recipes from around the world alongside intriguing personal essays.
In 2016, She released her food memoir, The New York Times best-selling Love, Loss and What We Ate, followed shortly thereafter by The Encyclopedia of Spices & Herbs. She recently wrapped up season 16 of Top Chef on Bravo Network.
BAHARAT SPICED EGGPLANT
INGREDIENTS
2 large eggplant
2 cloves garlic, minced
½ teaspoon lime zest
2-3 tablespoons lime juice
2 tablespoons Baharat • (mixture of paprika, black pepper, cumin, cinnamon, cloves, coriander, cardamom, nutmeg, allspice)
2 serrano peppers, minced
2 medium onions,small diced
salt and pepper, to taste
2 tablespoons Extra Virgin Olive Oil
½ cup yogurt
¼ cup chopped fresh parsley
1 cup cherry tomatoes, halved
DIRECTIONS
Preheat oven to 425° F. Split each eggplant in half lengthwise. Score the inside of the eggplant in a cross-hatch, brush it lightly with olive oil, sprinkle with salt and pepper, and then bake for 45 minutes, until soft.
Meanwhile, heat a few tablespoons of oil in a large sauté pan and fry onion for about 10 minutes, until golden brown.
Add the minced garlic, chile and the Baharat to the onions and fry for another two minutes.
Separately, in a small bowl, mix together lime zest and juice.
Once the eggplant is done pull it out of the oven and add the lime juice mixture over the top. Pile on the onions and chile mixture, and finally, dress with yogurt.
Top each eggplant ¼ cup of the halved cherry tomatoes and a tablespoon of fresh parsley.
