Italian-Style Eggplant Puree with Tomatoes and Basil
Best served at room temperature or lightly chilled, eggplant purees can fill many roles -- appetizer dip for toasted pita or fresh vegetables, anchor of a meze platter, relish to dress up simply cooked meat or fish, or hearty vegetable side dish.
1 recipe grilled or roasted eggplant for puree
2 medium garlic cloves, minced
1 tablespoon red wine vinegar
¼ cup extra-virgin olive oil, plus extra for serving (optional)
Salt and pepper
2 medium Roma tomatoes, cored, seeded and finely chopped (about 1 cup)
3 tablespoons chopped fresh basil
For a smooth texture, place the eggplant, garlic, vinegar, ¼ cup olive oil, 1 teaspoon salt, and pepper to taste in a food processor, and pulse to the desired texture. Scrape the mixture into a medium bowl. Alternatively, for a coarse texture, finely chop the eggplant and place it in a medium bowl. Add the garlic, vinegar, ¼ cup olive oil, 1 teaspoon salt, and pepper to taste, and stir to mix. Fold in the tomatoes and basil. Taste and adjust the seasoning with salt and pepper, if necessary. Drizzle with olive oil, if desired, and serve.