Eggplant Puree With Walnuts

Makedonitiki Melitzanosalata
Editor's note: The recipe below is excerpted from Diane Kochilas's book
The Greek Vegetarian. Kochilas also shared some helpful cooking tips
exclusively with Epicurious, which we've added at the bottom of the
page.

2 large eggplants
2 to 4 garlic cloves, peeled and minced
1/2 cup shelled walnuts, coarsely chopped
1/2 cup extra-virgin olive oil
2 tablespoons strained fresh lemon juice
1 to 2 tablespoons red wine vinegar
Salt to taste
1/2 to 1 teaspoon sugar (optional)

Preheat oven to 450 F. Wash the eggplants and pat dry. Puncture the
skin in several places with a fork. Place on an ungreased pan and bake
for about 25 minutes, turning, until the skin is blistered and
shriveled. Remove from oven and cool for a few minutes, until easy to
handle.
While the eggplants are roasting, pulse the garlic, walnuts, and 2
tablespoons of the olive oil together in a food processor until ground
and pastelike.
Cut off the stem and cut the eggplant in half lengthwise. Using a
spoon, scrape out the pulp, discarding as many of the seeds as
possible. Add the eggplant, a little at a time, to the bowl of the food
processor and pulse on and off. Add the lemon juice, vinegar, and
remaining olive oil and pulse until well combined. The eggplant puree
does not have to be perfectly smooth. Season with salt and add a bit of
sugar if necessary, as eggplants sometimes impart a trace of
bitterness.


Diane Kochilas shares her tips
.. This version of the traditional eggplant spread melitzanosalata is
from the north of Greece. Its similarity to the Middle Eastern dip baba
ghanoush is due to the Turkish influence in Greek cuisine.
.. In Greece, hunks of country bread are traditionally dipped into
this spread. Toasted pita is not as traditional but makes an equally
delicious accompaniment.

Makes about 1 1/2 cups.


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