Smokey Eggplant Puree
I love this silky eggplant puree as a dip for vegetables and toasted pita or as a spread for sandwiches. Charring the skin of the eggplant adds a beautiful smokiness to the silky puree. If you don’t have a grill, split the eggplant lengthwise and place cut side down on a lightly oiled sheet pan and roast in a 350 degree F oven until the eggplant is very soft when pierced with a knife, about 45 minutes. Scoop out the soft flesh with a spoon. Yield: approximately 3 cups
Ingredients
- 1 medium head garlic, cut in half horizontally
- 1½ pounds large Japanese or other thin-skinned Asian eggplant, firm and smooth
- 2 tablespoons Tahini
- 3 tablespoons lemon juice
- Kosher salt
- ½ cup extra virgin olive oil plus more to drizzle
- Handful of basil & mint leaves
Directions
1. Wrap the garlic in half and roast for 1 hour until soft and caramelized. Squeeze out ½ of the garlic into a bowl, discard the skins and reserve. The other half of the garlic can be wrapped and frozen for another use.
2. Over a stove gas burner or a grill, char the skin of the eggplant. Use tongs to turn the eggplant so that it chars evenly. Place the charred eggplant in a bowl and seal with aluminum foil. Let the eggplant cool until it is cool enough to handle. Peel off the charred skin. The eggplant should be very soft. If it’s not seal in foil and bake in a 350 degree F oven until it is very tender.
3. Chop the eggplant coarsely and place it in a strainer to drain over a bowl until it is well-drained.
4. Puree the eggplant and tahini until very smooth in a blender or food processor.
5. Add the lemon juice and pulse. Season to taste with salt.
6. Start the machine and drizzle in olive oil to emulsify. Add up to ½ cup of olive oil until mixture is smooth and rich. Let sit for 30 minutes then adjust seasoning and salt/lemon juice balance. Turn out into a bowl and drizzle with olive oil. Tear herb leaves over before serving.