Smoky Eggplant Puree Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Pierce the eggplants with a fork and place them on a baking sheet. Roast in the oven for 40-45 minutes, or until the skin is charred and the flesh is soft.
• STEP 3.Remove the eggplants from the oven and let them cool. Once cooled, peel off the charred skin and discard.
• STEP 4.In a food processor, combine the roasted eggplant flesh, garlic cloves, lemon juice, tahini, salt, and pepper. Blend until smooth and creamy.
• STEP 5.Transfer the puree to a serving bowl and drizzle with olive oil. Garnish with chopped parsley, if desired.
• STEP 6.Serve the smoky eggplant puree with pita bread, crackers, or fresh vegetables. Enjoy!

Cooking Tips

• To achieve a smoky flavor, you can also char the eggplants over a gas stove or grill.
• If you prefer a chunkier texture, pulse the ingredients in the food processor instead of blending them until smooth.
• For a tangier taste, add a splash of balsamic vinegar or a pinch of sumac to the puree.

Storage and Serving

• Store the smoky eggplant puree in an airtight container in the refrigerator for up to 5 days.
• Before serving, let the puree come to room temperature or gently reheat it in the microwave or on the stovetop.
• Serve the puree as a dip with pita bread, crackers, or fresh vegetables, or use it as a spread in sandwiches and wraps.