EGGPLANT PURÉE

Makes: 2 cups (500 mL) 2 Japanese eggplants

1/4 cup (60 mL) extra virgin olive oil, plus more for drizzling

2 tbsp (30 mL) malt vinegar

1 tbsp (15 mL) maple syrup

1 tbsp (15 mL) smooth tahini

1. Preheat the oven to 375 F (190 C). Cut the eggplants in half lengthwise and place on a baking sheet with the skin directly touching the pan. Drizzle a little olive oil over the inner flesh and season with salt and pepper.

2. Cook the eggplants in the oven until lightly browned and tender, about 30 minutes. Let cool.

3. Put the eggplants, including the skin, into the bowl of a food processor (or use an immersion blender). Add the malt vinegar, maple syrup and tahini.

4. With the motor running, stream in the oil. Add salt and pepper as needed. If the purée is too thick, add a little water.