I was inspired by a dish I once ate at a Turkish restaurant. It was very delicate, and stayed in my mind for many years. It was sweet, smokey, light, and ethereal: by far the best eggplant dish I've ever had. —Naomib
Peeled and finely chopped Garlic Cloves
finely chopped Flat Leaf Parsley
In This Recipe
Preheat oven to 425 degrees.
Place eggplants in the oven until collapsed. Depending on the vegetables' size this may take 30-45 minutes.
Once completely soft, remove from oven and let cool until temperatures are comfortable for handling.
Cut each eggplant in half. Cut and discard stem. With a teaspoon thoroughly remove seeds. Scrape the flesh out of the skin. Place seedless, skinless eggplants in a bowl.
Add chopped garlic, the lemon juice and sea salt.
Using a hand immersion blender, puree all ingredients together until the eggplant reaches a very fine, smooth texture.
Garnish with finely chopped parsley. Serve on its own, or with warm, fresh pita bread wedges.