Fire Roasted Eggplant Puree

This Fire Roasted Eggplant Puree is a delicious greek puree that can be spread on bread, sliced naan or used as a dip for veggies and pita chips.

There are few things I love more than placing an elegant snack and a glass of crisp white wine out on an outdoor table to share with friends over a chat. Most often my decor of choice will be a plain white table cloth, a couple of votive candles, and a clear vase filled with whatever sort of garden flowers I can find.

The perfect sort of ambiance created for a great conversation. In the background of course should be a light classical guitar station giving off just a hint of sound. Never overwhelming the company or the conversation itself.

This unlikely bowl of fire-roasted eggplant might seem somewhat of a complicated dish to churn up with a name like Fire-Roasted Eggplant Puree. However, I assure you, there is nothing fancy going on here. Though the result is deceiving with a luscious appearance and flavorful taste.

The eggplant is simply placed on a stovetop for a few minutes and the food processor is left to do the rest of the work. You can, however, hand mix although the texture won’t be as creamy as the recipe instructs. It is still delicious in a rustic, chunkier state. I will say, I do prefer the use of the food processor as I love the smooth texture that spreads so nicely on a piece of warm naan.

Why I Love This Recipe

In our garden, I for whatever reason tend to over-plant the eggplant. In my mind feeling like just a few are never enough. So I go overboard and this year’s crop was massive. Having us eating this very delicious Best Eggplant Parmesan over and again because wasting anything from the garden is downright criminal. The intense labor of a garden in the dead of a hot summer’s day is reason enough to eat whatever comes from the garden with a smile.

But even in my most grateful gardener state of mind, one loses a smile for the same dish having been served consecutively for a week. To my delight, I came across this wonderful little concoction while dining in a local greek restaurant. I first mistook the blend for hummus but once I tasted it, I knew it was no hummus.

Recreating it with the stack of eggplant on my countertop was simple and this fire-roasted version is even more flavorful. As the smokiness from the grill gives it an added depth of flavor I love.

What You’ll Need To Make It

1 large American eggplant or 3 Japanese eggplants

¼ cup good olive oil plus more for cooking and drizzling

3 cloves of garlic

½ cup freshly grated parmesan or Romano cheese

sea salt

2 tbsp toasted slivered almonds to garnish (optional)

Directions

Wash the eggplants or eggplant depending on which style of eggplant you will be using for this recipe. Make sure the eggplant is completely dry before fire-roasting. Place the eggplant (or eggplants)on a grate of your stovetop. Directly on the flame. You want the skin of the eggplant to be touching. Using tongs rotate the eggplant to allow it to cook evenly over the flame. You can still char the eggplant on the stovetop If you have an electric stovetop. Rotate the eggplant just the same way as described allowing it to cook evenly on all sides.

The eggplant is done when soft and the skin pulls away. The skill will also have a blackness char to it. When done place the eggplant on a plate to cool. When the eggplant is cool enough to the touch, peel off the charred skin with your fingers. Use a knife to slice off the top stem portion. Scrap any unwanted seeds from the center. Discard excess seeds, steam, and skins.

Place the flesh into the food processor with the grated cheese, a pinch of salt, and the garlic cloves.

Place the food processor lid on. Take off the pour spout top and turn it on low. As the food processor whips, slowly drizzle in the olive oil. Mix until the puree is smooth. Taste test and make sure there s enough salt. Add more if necessary.

Serve in a bowl with toasted slivered almonds and a drizzle of olive oil.

Cooking Notes

• You can still char the eggplant on the stovetop If you have an electric stovetop. Rotate the eggplant just the same way as described allowing it to cook evenly on all sides.
• You can make this dip/spread ahead for gatherings. Keep in a Tupperware until ready to serve and then garnish after placing it in the serving bowl. This will last for up to 3 days in the fridge.
• This recipe can be doubled for larger amounts.

Serving Suggestions

• This is a very versatile puree to serve. It goes great with a wide array of different items you can either spread it on or use as a dip for dunking.
• Use as a greek style veggie dip as an appetizer. This used as a dip for Mediterranean style veggie platter work well with sliced cucumbers, bell peppers, carrots, and even sweet peppers.
• I love to use this as a spread for a light-style lunch. I place the Fire Roasted Eggplant Puree into individual cups and surround them with grill-sliced naan or homemade bread slices.
• Create a unique Mediterranean charcuterie board, if there is such a thing. Add a bowl of greek olives, a bowl of this puree, pita chips, chopped tomatoes topped with feta and olive oil, and nuts onto a board. You can serve greek lamb kabobs on the side if you want to go all out.

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Cuisinart Food Processor

Olive Oil Dispenser

If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!

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