Eggplant Puree

1. 1

   Prick the eggplants with a pointed knife to prevent them from bursting in the oven.

2. 2

   Place them on a large piece of foil on a baking sheet and roast them in a hot oven preheated to 475F for about 45 to 55 minutes, or until they feel very soft when you press them and the skins are wrinkled.

3. 3

   When cool enough to handle, peel and drop them into a strainer or colander with small holes.

4. 4

   Press out as much of the water and juices as possible.

5. 5

   Still in the colander, chop the flesh with a pointed knife, then mash it with a fork or wooden spoon, letting the juices escape through the holes.

6. 6

   Transfer the puree to a serving bowl and beat in the oil and lemon juice and a little salt.

7. 7

   For a spicy Moroccan version, add 1 crushed garlic clove, a pinch of cayenne, 1/2 teaspoon paprika, 1/2 teaspoon ground cumin, and 1 tablespoon chopped cilantro leaves.

8. 8

   For a Lebanese version, mix in 1 to 2 tablespoons of pomegranate molasses (see page 7), plus 2 crushed garlic cloves and 3 tablespoons chopped flat-leaf parsley.

No additional tips available.