The Turkish people claim to have a hundred ways of preparing eggplants. For them, it is the king and queen of vegetables. This is the classic purée that is also found in all the countries around the Mediterranean with a variety of different flavorings and trimmings. Serve it as a dip with bread or with crudités such as carrot, cucumber, and celery sticks.

　　

Ingredients

serves 4

　　2 eggplants (weighing about 1 1/2 pounds)

　　4 tablespoons extra virgin olive oil

　　Juice of 1/2 lemon, or more to taste

　　Salt

　　

Step 1

Prick the eggplants with a pointed knife to prevent them from bursting in the oven. Place them on a large piece of foil on a baking sheet and roast them in a hot oven preheated to 475°F for about 45 to 55 minutes, or until they feel very soft when you press them and the skins are wrinkled. When cool enough to handle, peel and drop them into a strainer or colander with small holes. Press out as much of the water and juices as possible. Still in the colander, chop the flesh with a pointed knife, then mash it with a fork or wooden spoon, letting the juices escape through the holes.

　　

Step 2

Transfer the purée to a serving bowl and beat in the oil and lemon juice and a little salt.

　　

variations

Step 3

For a spicy Moroccan version, add 1 crushed garlic clove, a pinch of cayenne, 1/2 teaspoon paprika, 1/2 teaspoon ground cumin, and 1 tablespoon chopped cilantro leaves.

　　

Step 4

For a Lebanese version, mix in 1 to 2 tablespoons of pomegranate molasses (see page 7), plus 2 crushed garlic cloves and 3 tablespoons chopped flat-leaf parsley.

　　Arabesque