Eggplant and Pine Nut Puree

I am the only one who likes eggplant in my house.  I don’t know why, since it a delicious and versatile vegetable.  Well, I made this puree and my family loved it!  Who knew?  Maybe I’ve finally turned them on to eggplant.

I know this recipe sounds like baba ghanoush, but I didn’t add any smoke flavor, which is typical, and I added some toasted pine nuts for a buttery flavor.  I didn’t drain the cooked eggplant flesh, so the pine nuts also add some body to the finished dish.

 Although I am a lover of whole spices, there is a place for pre-ground.  It all depends on the desired finished product really.  If you only have whole, make sure to grind them up to a fine powder in a mortar and pestle or spice grinder before adding them to the food processor.

You can serve the puree plain, but it will look stunning topped with a few toasted nuts, a drizzle of evoo, and sprinkle of sumac and za’atar and some fresh herbs.  Although I get my sumac and za’atar at the Middle Eastern store they are also available at my local grocery store.  Check your market.

You can serve it as a component of a meal with steamed veg and Purple Yam and Fennel Gratin, or with pita bread as an appetizer.

The Recipe

Yield: approximately 3 cups

Eggplant Puree

2 medium eggplants

2 Tbsp tahini

1 tsp kosher salt

1 Tbsp evoo – plus more for garnish 

½ lemon – juiced

1 tsp dried oregano

½ tsp cumin powder

¼ cup toasted pine nuts - divided

Additional Garnishes - optional

Sumac

Za’atar

Fresh mint leaves

For the Eggplant Puree

1.     Preheat oven to 425F. Using a paring knife, poke a few holes in the eggplants.  Wrap them in foil and roast until they are super soft, about 45 minutes.

2.     If you have raw pine nuts, toast them in a dry skillet over medium heat until slightly golden.  They burn very easily, so keep them moving in the pan.  When they are done, transfer them to a small dish or plate to cool.

3.     Once the eggplants are soft, let sit out at room temperature until they are cool enough to handle.  Remove them from the foil and cut open lengthwise.  Using a spoon, scoop out the flesh and place in a food processor.  Discard the skin.

4.     Add the tahini, salt, evoo, lemon juice, oregano, cumin, and 3 Tbsp pine nuts (reserve the last tablespoon for garnish.  Blend until smooth, but with a little texture.

For the Garnish

1.     Garnish with remaining 1Tbsp toasted pine nuts and a drizzle of evoo.

2.     Additional garnishes include a sprinkle of sumac and za’atat (found at Middle Eastern markets or onlin), and fresh mint leaves.