Smoked eggplant pulp
A source of fiber and antioxidants, this dish supports heart health and helps reduce inflammation. Its smoky flavor adds uniqueness, making it perfect for snacks or side dishes.
Smoked eggplant pulp is a basic preparation with a smoky flavor for spreads, sauces, soups, and vegetable creams. It is convenient to prepare a large batch at once and freeze it in a thin layer.
Pierce the eggplants (1.6 kg) with a fork in several places. Place them whole on a baking sheet and bake in the oven at 200 °C until they are completely soft and have lost their shape.
Once cooked, cut the eggplants lengthwise and open them up. For a smoky flavor, hold the cut sides over a gas burner or torch until a light smoky aroma appears.
Scoop out the pulp with a spoon or vegetable knife. Add olive oil (30 g) and salt (5 g), then blend with an immersion blender until smooth cream.
Use immediately or spread in bags in a thin layer and freeze. This preparation is great for sauces, dips, pureed soups, and vegetable spreads.
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