Smoked Aubergine Purée Recipes

BABA GHANNOUJ (SMOKED EGGPLANT (AUBERGINE) PUREE)

Steps:

• Char grill eggplants over a direct flame or roast in the oven until skin has blackened.
• Set aside in a bowl covered with plastic wrap until cool enough to handle, then peel carefully.
• To remove the bitter flavoured juices from the eggplants, squeeze the flesh/pulp until most of the juices have been drained.
• In a food processor, blend warm eggplant, with cumin, garlic, salt, tahini and lemon juice until it is a smooth paste.
• Then while still blending the eggplant mixture slowly drizzle in olive oil.
• Season to taste and serve with your favourite bread.

SMOKED SPICED EGGPLANT

Steps:

• Peel and dice the onion; set aside in a mixing bowl. Using tongs, roast the eggplant directly on the burner of a gas stove over medium heat, turning often, until skin is completely blackened and the flesh is soft, about 10 minutes. Alternatively, prick a few holes in the eggplant (to vent steam) and roast it on a rimmed baking sheet in a 500 F oven for about 20 minutes.
• When eggplant is charred all over, set it aside until it is cool enough to handle. Then pull off skin with your fingers or a knife (discard the skin); finely chop the eggplant with a knife or pass it through a ricer. Set aside. Finely chop green chilies, including their seeds, and set aside.
• Add oil to a skillet or kadai over medium-high heat, followed by the onion. Cook until edges are brown, but there is still a bit of texture, about 15 minutes. Add ginger and stir; if the onion mixture is sticking to the pan, add a little water to deglaze it. Add garlic and stir; then add coriander, cumin, and cayenne, deglazing as needed with more water to prevent the spices from burning.
• Add eggplant to the pan and continue cooking, stirring well to combine thoroughly. Add salt to taste, ensuring that all the flavors are balanced. Add tomatoes and stir to combine; then add the desired amount of green chili, follow by cilantro. Season again with salt. Stir in garam masala, a squeeze of lemon juice, stir and serve.

SMOKED SPICED EGGPLANT PUREE

Steps:

• Preheat oven to 450 degrees. Char over a gas flame, grill, or broil the eggplants until the skins are charred and blistered. Transfer to baking pan and roast for 30 minutes or until soft. Remove from oven and cool. Toast cumin and coriander seeds until aromatic and grind in a spice grinder (or toast spices already ground).
• Heat oil in a small skillet over moderate heat. Add onion and saute until tender. Add garlic and ginger and saute a few seconds to release the aroma. Add turmeric, ground toasted cumin and coriander and salt and saute another minute just to release the aroma.
• Cut stem ends of eggplants and peel skin. Set eggplant in food processor and puree until coarse. Add onion and spice mixture and puree. Transfer to serving bowl and stir in lime and yogurt and jalapeno. Right before serving dust eggplant puree with chopped cilantro and mint. Serve with toasted pita triangles or fresh vegetables or crackers.

SMOKY EGGPLANT SPREAD

Steps:

• Prepare a charcoal fire or heat the broiler. Pierce eggplants here and there with the point of a paring knife. Place eggplants 2 inches from heat source. Allow skins to blister and char, turning with tongs until entire surface is blackened and eggplants are completely soft, about 10 to 12 minutes. Set aside until cool enough to handle.
• Slice eggplants in half lengthwise and lay skin side down on a cutting board. Carefully scrape away flesh with a knife and put it in a colander. Discard burned skins. Do not rinse eggplant flesh - a few bits of remaining char is fine. Salt flesh lightly and leave for 5 to 10 minutes, then squeeze into a ball to remove liquid.
• Blitz eggplant, 1/2 teaspoon salt, tahini, lemon juice, garlic and cayenne in a food processor or blender to obtain a creamy purée. (For a more rustic spread, beat with a whisk instead.) Taste and adjust salt and lemon juice if necessary. Transfer mixture to a shallow serving bowl.
• Just before serving, stir together cumin and olive oil, and spoon over the mixture's surface. Sprinkle with paprika, parsley and mint. Serve with warm pita cut into triangles if desired.