Smoky Eggplant Purée

Recipe by: Greg Malouf, Lucy Malouf | from Turquoise

Cookstr

Course: Appetizer, Side Dish

Total Time: Under 1 Hour

Skill Level: Easy

Cost: Inexpensive

Photo by: Joseph De Leo

A perennial favourite on the meze table. Serve with crusty bread, or with thin flat bread, opened out, brushed with a little olive oil and baked in the oven until crisp and golden.

Yield: Serves 4-6

INGREDIENTS

1-2 eggplants (about 1½ pounds)
1 small clove garlic
Sea salt
1 teaspoon extra virgin olive oil
6 ounces Greek style yogurt
Juice of ½ lemon
2 tablespoons finely chopped flat leaf parsley or mint leaves

Directions

Prick the eggplants all over with a fork and set them directly on the naked flame of your stove top. Set the flame to low-medium and cook for at least 10 minutes, turning constantly until the whole eggplant is charred. Remove from the flame and place on a cake rack in a plastic bag so the juices can drain off. Allow the eggplants to cool for about 10 minutes. (If you don't have a gas stove, stand the eggplants under the broiler, set to high, turning them regularly until charred. You won't get quite the same smoky flavor, but the effect is reasonable.)

When the eggplants are cool, gently peel away the skin from the flesh, taking care to remove every little bit or the dip will have a bitter burnt flavor. Put the flesh into a colander, then press gently and leave to drain for 5-10 minutes.

Put the drained eggplant into a bowl, then crush the garlic with 1 teaspoon salt and beat into the eggplant with the oil, yogurt and lemon juice. Chill, covered, until ready to eat.