Turkish Roasted Eggplant Puree with Yogurt and Walnuts

Serves 4-8 as part of a meze platter

This is another tangy eggplant spread. Debbie’s brother Gary once handed over the last prized, enormous eggplant from his garden to Debbie to cook and watched in horror as it reduced to only a cup of puree. He enjoyed the end result though!

ingredients

2 large eggplants
3 tablespoons fresh lemon juice
3 tablespoons olive oil
3 cloves garlic, finely minced
1 cup drained yogurt
3 tablespoons chopped fresh dill, mint or cilantro
2 jalapeños, minced very fine
Salt and freshly ground pepper
1/3 cup toasted walnuts, chopped
3 tablespoons chopped Italian parsley
More lemon juice, to taste

directions

1
Broil the eggplants or grill on a griddle, turning frequently, until charred all over and very soft, 15 to 20 minutes. Place in a colander or perforated drainer tray. Let stand until cool enough to handle.
2
Carefully remove the skin and put the eggplant pulp in a strainer to release more bitter juices.
3
Coarsely puree or chop the eggplant pulp. Toss with lemon juice to keep it pale in hue.
4
Warm the oil over low heat in a small saute pan. Add the garlic and cook a minute or two to remove the bite. Add to the eggplant pulp, stir in the yogurt, herbs, and jalapeños, and then season with salt and pepper. Place in a serving bowl or platter. Sprinkle with chopped walnuts and parsley. Serve with warm pita bread.