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