Updated: Jun 13
This simple eggplant puree is a versatile recipe that packs in flavor. Eggplant is very prevalent in Middle Eastern cuisine because, when cooked properly, it is melty and subtly sweet. Variations of this recipe occur in Lebanese food, where the addition of tahini (a sesame paste) produces a dip called baba ghanoush that is usually served alongside hummus and pita bread. This puree can be used as a dip, but you can also add it to sandwiches or use it as a salad dressing to compliment the freshness of leafy greens.
4 small eggplants, stem removed
1/2 onion, peeled
2 teaspoons salt
1/4 teaspoon black pepper
3 tablespoons olive oil
Juice of 1/2 lemon
Preheat oven 350°F.
Place the eggplants on a baking sheet, and cook until the eggplants are tender, about 20 minutes.
Allow to cool, and remove the flesh.
Place the pulp in a food processor. Add the onion, and puree until the mixture is smooth.
Add the oil, and plus a few times in incorporate.
Place the eggplant in a bowl, and add the seasonings.
Mix to combine.