Recipe

Simple Eggplant Puree

This recipe was entered in the contest for Your Best Eggplant Recipe
Chef
Naomib's Notes: I was inspired by a dish I once ate at a Turkish restaurant. It was very delicate, and stayed in my mind for many years. It was sweet, smokey, light, and ethereal: by far the best eggplant...
I was inspired by a dish I once ate at a Turkish restaurant. It was very delicate, and stayed in my mind for many years. It was sweet, smokey, light, and ethereal: by far the best eggplant dish I've ever had.

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2 Peeled and finely chopped Garlic Cloves Ask a question about this ingredient

1 tablespoon finely chopped Flat Leaf Parsley Ask a question about this ingredient

Preheat oven to 425 degrees.
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Place eggplants in the oven until collapsed. Depending on the vegetables' size this may take 30-45 minutes.
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Once completely soft, remove from oven and let cool until temperatures are comfortable for handling.
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Cut each eggplant in half. Cut and discard stem. With a teaspoon thoroughly remove seeds. Scrape the flesh out of the skin. Place seedless, skinless eggplants in a bowl.
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Add chopped garlic, the lemon juice and sea salt.
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Using a hand immersion blender, puree all ingredients together until the eggplant reaches a very fine, smooth texture.
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Garnish with finely chopped parsley. Serve on its own, or with warm, fresh pita bread wedges.
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