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This is a primal riff on a Middle Eastern classic, and is the perfect accompaniment to broiled lamb steaks.

Gluten-free, primal


I swear. On day 1 this lumpy glob was silky and smooth. Even bumpy, this purée tastes amazing.

Silky Eggplant Puree

1 large eggplant
2 Tbsp. grass fed unsalted butter
1/4 c. sheep pecorino
Kosher salt
Optional: lemon juice and pepper

Set your broiler to high and cover a baking sheet with foil.

Take the ends off your eggplant, and quarter. Lay face-down on the baking sheet.

Broil 15 minutes or until the skin is blackened and starting to burn in spots.

Flip. Broil until the flesh is soft, 5 – 10 minutes (I did 5 minutes for the thinner top pieces and 10 for the thicker bottoms).

When your eggplant is done, add to the bowl of a food processor. Add the butter and cheese and blend until silky.

Taste. Add salt as needed (I did 2 big pinches). Taste again. If needed, add a dash of lemon juice or a couple cracks pepper.

Serves 4 as a side