Middle Eastern Eggplant Puree

Adapted from Matthew Kenney’s Mediterranean Cooking


1 ½ lb eggplant

1 large clove garlic, crushed

2 tbl tahini

1 tbl yogurt

1 tbl lemon juice

1 tsp toasted and ground cumin

¼ cup olive oil

2 tbl chiffonade of mint leaves or minced parsley or cilantro to taste

¼ cup diced tomato, if they are in season, for garnish.

1 tbl sumac (optional)


Fire roast the eggplant using the basic preparation for this type of eggplant, remove the charred skin and set the flesh aside, reserving any juices.

Finely chop the eggplant, and stir in all the rest of the ingredients. Alternatively put the eggplant into a blender to purée and while the motor is running add the garlic, tahini, yogurt, lemon juice, cumin and olive oil, creating a smooth and rich texture. Fold the herbs in by hand and garnish the top with diced fresh tomatoes if available.

If not, drizzle with olive oil and sprinkle with sumac to garnish. Serve with pita or flatbreads.

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