Fragrant Broiled and Pureed Eggplant

This recipe suits any large eggplants—ones with a large proportion of flesh to skin. Season, broil until smoky and squishy, drain, and puree. Do not trim off the stems, which act as handles during preparation.

Serve as a salad course, accompanied by olives, sliced tomatoes, and breadsticks or toasted pita triangles. Or thin puree slightly to offer as a dip with raw fennel and other vegetable strips. Allow to mellow overnight before serving. Mince feathery fennel tops to sprinkle ove