Processed eggplant

Roasted eggplant is a versatile and essential ingredient in many cuisines around the world, especially appreciated for its silky texture and smoky flavor.

Here's more information about this product:

1. The Production Process

To achieve that creamy look you see in your picture, the eggplant is usually roasted whole (directly over a fire, on embers or in the oven) until the skin is charred and the inside becomes tender.

• The smoky touch: The small black pieces that appear in the mixture are remnants of burnt skin that provide a deep and characteristic flavor.

• Consistency: Once roasted, the skin is removed and the pulp is chopped or crushed until a more or less coarse paste is obtained.

2. Versatility in the Kitchen

This eggplant puree is the basis of iconic dishes in different cultures:

• Baba Ganoush (Middle East): It is mixed with tahini (sesame paste), lemon, garlic and olive oil.

• Melitzanosalata (Greece): A salad or dip that usually contains red wine vinegar and fresh parsley.

• Baingan Bharta (India): Stir-fried with spices such as turmeric, ginger, onion and tomato.

3. A preparation trick

For the best texture, a helpful tip is to let the roasted pulp rest in a colander for about 10-15 minutes. This removes excess bitter liquid and concentrates the smoky flavor before mixing it with other ingredients.