If we make a condiment out of eggplant and then spread it on bread, why can't we make a spread and bread puree? No one is stopping us, so we did. We took an eggplant, some golden raisins, agave nectar, a cup of
coffee and a half a loaf of pumpernickel and pressure cooked them together. The aroma was quite decadent when we uncovered the pressure cooker. We then put the tender ingredients into the blender for a short spin. After a push through the tammis the puree was silky and smooth, sweet, bitter, earthy, rich and fleeting, leaving the tongue wanting just a bit more.
Again, we are just scratching the surface. Since we are no longer limited to just having a spread and bread, we can actually unite them, what now is possible?
