Eggplant Smoky Puree w Marinated Tomatoes, Feta & Herbs

Light a charcoal grill. Once hot and burning evenly, nestle eggplants directly into coals and roast, turning with tongs, until flesh is completely soft and skin chars in spots, about 10 minutes. Or, cook eggplants on stove top, directly on a burner, over medium-high flame, turning as needed to cook evenly. Transfer cooked eggplants to a large bowl and cover the bowl snugly with plastic wrap or a plate. Let eggplants steam 5 minutes. Uncover eggplants, peel away as much charred skin as possible (it’s OK if some sticks) and discard seeds. Transfer peeled eggplants along with any accumulated liquid to a blender or food processor. Add ½ teaspoon Champagne vinegar, garlic, crème fraîche, thyme and a pinch each of cinnamon and salt. Blend until smooth. With motor running, drizzle in olive oil until fully incorporated. Taste and season with more olive oil or salt as needed. Make the tomato salad: In a large salad bowl, whisk together remaining vinegar, sugar and a pinch of salt. Gently toss in tomato wedges and cherry tomatoes. Taste and add salt as needed. To serve, spread eggplant purée across each plate to coat by about ¼ inch. (Leftover eggplant purée is great on toast.) Once tomatoes have marinated 2-3 minutes, use a slotted spoon to remove them from bowl so excess liquid runs off. Mound tomatoes on top of eggplant. Season tomatoes with salt and crumble feta over top. Garnish with nigella seeds, if using, and savory leaves. Finish with a drizzle of olive oil.

​4 Chinese or Japanese eggplants
2 teaspoons Champagne vinegar
½ clove garlic, finely grated
¼ cup crème fraîche
Leaves from 6 thyme sprigs
¼ cup extra-virgin olive oil, plus more as needed
Kosher salt
Ground cinnamon
¼ teaspoon sugar
2 large heirloom tomatoes, cut into wedges
20 cherry tomatoes, halved
½ cup feta
½ teaspoon nigella or sesame seeds (optional)
1 tablespoon savory, marjoram or oregano leaves