Blackened Eggplant Puree

Whole eggplant roasted under the broiler makes for a super smooth texture in a richly-flavored puree. Squeeze in fresh garlic, add salt and pepper, a little lemon juice and tahini for babaganoush. Add garlic, a little chevre and fresh basil for a nice sauce for pasta or rice. Or add fresh chopped peppers and tomatoes and other veggies for a tasty side dish or base for the rest of your meal.

Preparation

Ingredients

Whole eggplant
 

Preparation

Preheat broiler. Poke eggplant all over with knife or fork and place in broiler safe pan (it's worth doing several eggplant at once). Place pan under the broiler and turn eggplant every 15 to 20 minutes, until skin is blackened all over. Remove from broiler and let rest for 15 - 30 minutes.

Use a knife and spoon to remove the skin and scoop out the pulp into a bowl. Puree with a stick blender or in a food processor, or just use forks to break it all up for a more rustic texture. Season per your recipe or use.

Tip: How Best to Cook Your Salume Beddu Salsiccia

(taken from their instruction sheet) Thaw your sausage. Put it in a deep skillet. Fill it with water and bring the water to a gentle boil. Poach until internal temperature reaches 165 (about 6 minutes from the time the water starts boiling). Your sausage is now ready for searing or grilling (at this point, it is...Read more

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As both a vendor and a member, I've found Fair Shares to be a wonderful organization to be a part of. It has opened my eyes to a whole range of farmers/producers in the region that I may never have had the opportunity to come in contact with if it weren't for my involvement with Fair Shares. And you folks all rock!

- Josh Allen

Josh Allen, Companion Bread, St. Louis MO
Companion Bakery