Balkan Eggplant and Chile Puree

• 1 1/2 pounds eggplant (2 medium)
• Olive oil
• 2 to 3 small chiles, preferably red ones
• 2 tablespoons tomato paste
• Salt to taste
• 2 to 3 teaspoons paprika
• 2 garlic cloves, cut in half, green shoots removed
• 1/4 cup extra virgin olive oil

1. Preheat the oven to 450 degrees.
2. Line a baking sheet with foil or parchment and oil lightly with olive oil.
3. Cut the eggplants in half lengthwise, then with the point of a knife score them down to the skin, but not through it.
4. Place cut side down on the oiled baking sheet, and bake for 30 minutes, until thoroughly softened and beginning to collapse.
5. Remove from the oven and place, cut side down, in a colander in the sink.
6. Leave to drain and cool for 30 minutes.
7. Roast the chiles over a burner flame, or under the broiler, until charred.
8. Transfer to a bowl, cover tightly and allow to cool.
9. Put on plastic gloves and peel and seed the chiles.
10. Peel the eggplant and puree in a food processor fitted with the steel blade.
11. Add the chiles to the food processor, along with the tomato paste and salt to taste.
12. Process until everything is blended together.
13. Place the garlic and 1/4 teaspoon salt in a mortar and pestle and mash until you have a smooth puree.
14. Heat 2 tablespoons of olive oil over medium heat in a medium-size nonstick skillet and add the garlic.
15. Cook for about 30 seconds, then stir in the paprika.
16. Cook, stirring, for about 30 seconds, then stir in the eggplant puree.
17. Bring to a simmer and cook stirring, until the puree is quite thick.
18. Stir in the remaining olive oil, taste and adjust salt.
19. Remove from the heat, cool and transfer to a jar.
20. Place a thin film of olive oil over the top if storing.

eggplant, olive oil, chiles, tomato paste, salt, paprika, garlic, extra virgin olive oil

Taken from cooking.nytimes.com/recipes/1015145 (may not work)