Years ago I made a pasta sauce out of pureed eggplant and garlic. A few weeks ago I wanted to make it again, but I couldn’t find my recipe (if I even had one. The trials of a cook who just “adds a little of this and a little of that”). So I did what any improv cook would do – I winged it. Turned out delicious.
I mean, roasted eggplant is pretty darn yum by itself, but blend it together with roasted garlic…
All the flavor on ALL THE THINGS.
So do yourself a favor and make this. Use it as dip, or throw it on your pasta, toss with pasta water and top with basil. Either way, it’s pretty scrumptious.
- 2 lbs eggplant (about 2 medium sized eggplants)
- 1 large bulb of garlic (about 10-15 cloves)
- 3 Tbs olive oil plus more for drizzling
- 2 Tbs tahini
- ½ tsp paprika (preferably smoked)
- 1 lemon
- salt to taste
- water as needed
- Preheat oven to 400 degrees.
- Cut the eggplant into 1 inch cubes.
- Cut the top off the garlic, drizzle with olive oil and wrap in foil.
- Line a baking sheet with a silicone mat or with a light layer of oil.
- Spread the eggplant over the baking sheet, season with salt and drizzle with olive oil.
- Place the garlic in the corner of the baking sheet and roast everything in the oven for 30-40 minutes or until the garlic is soft and the eggplant is browned.
- In a blender or food processor add the juice of half the lemon, the olive oil, 4 Tbs water, tahini, paprika, all the eggplant and as much of the roasted garlic as you prefer. (Tip: Start with 8 cloves and add more if desired. I like about 12 cloves).
- Add salt to taste.
- Pulse or blend on low until desired consistency is reached. If dip is too thick, add more water a tablespoon at a time.
- Adjust seasoning as desired.
Random tip: Little hands love to play with cubed vegetables. Edible blocks, I guess. 😉
Ever try to recreate a dish only to come up with something else?