Smoked eggplant pulp

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.