Eggplant Purée

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2 large eggplants
8 tablespoons butter
1 clove (1-2) garlic, minced
Juice and rind of 1 lemon
2 tablespoons (2-4) fines herbes: chopped parsley,
tarragon, and/or chervil
salt and freshly ground pepper

Preheat oven to 400 degrees.

Prick the eggplant all over with a fork. Set on a baking sheet and bake in a hot oven until they collapse, about 30 to 40 minutes. Remove from the oven and scrape the flesh from the skin.

Put the eggplant in a large bowl, add the butter broken into pieces along with the remaining ingredients. Make a purée by whisking until everything is well blended. It can also be puréed in a blender or food processor, but the coarser texture of the hand mixing makes a more agreeable purée.



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