Smoky Grilled Eggplant Puree

1. Preheat Grill or Oven and Prepare Eggplants

Preheat your grill to medium-hot or set your oven to 450°F. Prick the eggplants all over with a fork.

2. Grill or Roast Eggplants

Place the eggplants on the grill, about five inches from the flame, or on a baking sheet in the oven. Cook until very soft, about 20 minutes.

3. Cool and Scoop Eggplants

Let the eggplants cool for about 10 minutes. Scoop out the flesh into a bowl, discarding the skins. Blend with the egg until smooth.

4. Heat Oil and Cook Aromatics

Heat shallot oil or peanut oil in a wok or heavy skillet over medium heat. Add the turmeric, dried red chile, and minced shallot. Cook for 10 to 15 seconds.

5. Cook Eggplant Mixture

Add the eggplant and egg mixture to the pan. Sprinkle in the salt. Stir constantly for about a minute until smooth.

6. Garnish and Serve

Remove the dried chile and transfer the puree to a shallow bowl. Garnish with coriander and lime wedges if desired. Serve warm or at room temperature.