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Spicy Eggplant Puree

 

A little oil for the baking tray

2-3 cups water

1-1 ½ lb eggplant

¼ cup yogurt

A little salt

2 TBS tahini

1 TBS olive oil

2 TBS honey

3-4 medium cloves garlic, minced

¼ tsp cayenne (to taste)

2 cups chopped onion

TOPPINGS:

1 ½ tsp. salt

Minced fresh parsley or cilantro

Fresh black pepper to taste

Extra yogurt

2 TBS lemon juice

Finely minced red bell pepper

 

Preheat oven to 375 degrees.  Lightly oil a baking tray.  Slice the eggplant in half lengthwise.  Lightly salt each open side and place them open side down on the tray.  Bake for 30 minutes (less for Japanese eggplant) or until very soft.  Cool until handle-able, remove and discard the seeds ( this step is unnecessary if the eggplant is picked small enough to have immature seeds) and skin.  Set the pulp aside.  Heat the olive oil in a small skillet.  Add garlic, onion, salt and pepper, and sauté over medium heat until the onion is soft (8-10 minutes).  Stir in lemon juice; remove from heat.  Purée the eggplant, onion sauté, water, yogurt, tahini, and honey together in a food processor or blender.  You may need to do this in batches.  Transfer to a large, heavy saucepan and hat very gently.  Add cayenne, and taste to adjust seasonings.  Serve hot, with or without toppings.

 

 Recipe from The Enchanted Broccoli Forest by Molie Katzen

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