Turkish Recipes, part 2

This won't be a terribly exciting post, unless you wanted the other two recipes I made for the Turkish Open House!
I'll try to make up for it by posting some pictures very soon...

Cerkez Tavugu (Circassian Chicken, an awesome appetizer that would make amazing chicken sandwiches!)

Whole chicken
1 cup walnuts
half a loaf of fresh bread (shouldn't be fresh), torn in pieces
4 cloves garlic
pinch salt
pinch sugar

Put chicken in a pot, add some salt and enough water to cover. Boil until chicken is cooked through.
Put torn bread, garlic, sugar, salt and walnuts in the blender. Add some of the broth from the chicken to the blender. Blend. The mixture shouldn't be too thick. (You can add more water as needed, and can even add it once the chicken has been added).
Cut the chicken into small pieces and blend them (it's okay if there are still chunks of chicken). Put a little olive oil and red pepper on top, if desired.

Patlican Salatasi (Smoked Eggplant Puree)
4 medium eggplants
1/3 c fresh lemon juice
4 c water
2 cloves garlic, minced
1 t sea salt or coarse salt
3-4 T extra virgin olive oil
Additional salt and/or lemon juice to taste
Toasted pita triangles or rounds of French bread for serving

1. Roast eggplant. My favorite way to do this is to poke holes in it in numerous places with a fork and setting it on a cookie sheet. Cook it in the oven at 350 until it's very, very tender. (check it in 20-30 minutes). This will mellow the flavor beautifully.
Let the eggplant cool until easy to handle.

2. Combine the lemon juice and water in a large mixing bowl. Carefully peel away and discard all of the skin from the eggplant. Place the pulp immediately into the lemon water and let soak for 20 minutes. Drain the pulp in a fine mesh strainer, gently squeezing out any excess water.

3. Mash the garlic and salt together with a fork, chopping knife, or mortar and pestle to form a paste. Transfer it to a food processor fitted with the steel blade. Add the eggplant pulp and puree until smooth. Add the olive oil and puree until incorporated. Adjust the puree on a serving dish and surround with the bread of choice. Minced fresh mint or parsley may also be added to the puree as a tasty and colorful garnish.