Welcome back to our culinary journey, where we explore delicious recipes from all over the world that promise an unforgettable experience. Today, we’re digging into some Israeli-inspired flavors with this Smoky Eggplant Puree, a dish that’s perfect for gatherings and is extremely versatile. I got the inspiration for this dish from my love for Baba Ganoush and this really cool cookbook from Yotam Ottolenghi’s Jerusalem Cookbook which I love and highly recommend.
Ingredients for 8 guests:
- 8 large eggplants (approximately 1 lb each before cooking)
- 5 cloves of garlic
- 6 tbsp freshly squeezed lemon juice (the juice of 3 lemons)
- 10 tbsp extra virgin olive oil
- 4 tbsp finely chopped flat-leaf parsley
- 4 tbsp finely chopped mint leaves
- 1 cup pomegranate seeds
- Salt and pepper to taste
- ¼ tsp sumac
Why You’ll Love It:
This Smoky Eggplant Puree is very similar in nature to Babaganoush, and unites the smoky essence of charred eggplants with the vibrant flavors of garlic, lemon, and the delightful pop of pomegranate seeds. It’s an ideal accompaniment for bread, a dip for crisp veggies, or a side dish that complements any meal. The sumac imparts a subtle, tangy and extremely middle-eastern note to the dish.
To obtain the perfect smoky aroma and flavor for this dish, you really need to char the eggplants. If you have a gas stove you can opt to char directly over the burners over medium heat. You can also char them on a skillet or griddle over high heat. I just char them on my outdoor Camp Chef griddle and it works wonderfully.
Ways to Enjoy Smoky Eggplant Puree:
- Appetizer: Pair it with warm pita bread or a platter of fresh vegetable sticks for an outstanding appetizer.
- Side Dish: Serve alongside grilled or roasted meats. You can also try it with seafood to enhance your meal.
- Sandwich Spread: Elevate your sandwiches with a generous layer of this puree for a flavorful kick.
- Dip: Use it as a dip for pita chips or crackers at your next gathering.
In Conclusion:
Our Smoky Eggplant Puree with Garlic, Lemon, and Pomegranate is a versatile and delightful side dish that will get you rave reviews. So, gather your ingredients and embark on this flavorful journey today. Enjoy every savory bite!
Smoky Eggplant Puree with Garlic, Lemon, and Pomegranate: A Flavorful Feast
8
servings1
hour40
minutesKeep the screen of your device on
Ingredients
8 8 Large eggplants (approximately 1 lb each before cooking)
5 5 Cloves garlic
6 tbsp 180 ml Freshly squeezed lemon juice (the juice of 3 lemons)
10 tbsp 147.87 ml Extra virgin olive oil
4 tbsp 4 Finely chopped flat-leaf parsley
4 tbsp 4 Finely chopped mint leaves
1 cup 1 Pomegranate seeds
Salt and pepper to taste
1/4 tsp 1/4 Sumac
Directions
- On an outdoor griddle or in a large pan, place the eggplants and char them over medium-high heat until the skin is charred on the outside and the eggplant becomes tender on the inside. Turn them around occasionally to make sure that all sides of the eggplant are charred and tender.
- Allow the charred eggplants to rest for 10-15 minutes until you can handle them without risking burns. Open the eggplants and remove the skin. Drain the eggplant flesh in a colander to eliminate excess moisture.
- Transfer the drained eggplant flesh to a bowl, and smash with a fork to create the puree texture; add the minced garlic cloves, and incorporate the olive oil, lemon juice. Stir to combine all the ingredients thoroughly, and season with salt and freshly ground pepper to your liking.
- Let all the ingredients marinade for about 1 hour at room temperature.
- When ready to serve, mix in the parsley, mint. Sprinkle the sumac, and pomegranate seeds, and some additional herbs for garnish.
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