Eggplant Purèe Recipe
Indulge in our creamy Eggplant Purèe, a velvety blend of roasted eggplant, garlic, and a hint of lemon, finished with a drizzle of extra virgin olive oil. This delightful dish is perfect as a dip or spread, bringing a burst of Mediterranean flavor to your palate. Served with warm pita bread and fresh herbs, it’s a wholesome and satisfying choice for any occasion.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Roast the Eggplant
Preheat your oven to 400°F (200°C). Cut the eggplants in half lengthwise and place them on a baking sheet, cut side up. Drizzle with 1 tablespoon of olive oil and sprinkle with salt. Roast in the oven for about 30-40 minutes, or until the eggplant is tender and the skin is slightly charred.
- 2
Prepare the Garlic
While the eggplant is roasting, peel the garlic cloves and smash them with the side of a knife.
- 3
Blend the Purée
Once the eggplant is done roasting, allow it to cool slightly, then scoop the flesh into a food processor. Add the roasted garlic, remaining olive oil, lemon juice, black pepper, and fresh parsley. Blend until smooth and creamy. Adjust seasoning with additional salt and pepper to taste.
- 4
Serve
Transfer the eggplant purée to a serving dish and garnish with extra parsley if desired. Serve warm or at room temperature with pita bread, crackers, or as a side dish.
