Eggplant Puree

Eggplant puree is served with roasted fish or meat, roasted vegetables, and roasted potatoes. It is seasoned simply with pepper, salt, and olive oil, and optionally, you can add a bit of crushed garlic, ground cumin, or chopped parsley.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 60 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 piece Eggplant, raw

  • 1 pod Garlic, fresh

  • 2.5 spoons Oil, olive

  • 1 teaspoon Juice, lemon

  • 0.5 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

Steps

  1. Preheat the oven to 220 degrees Celsius. Line a low baking dish with parchment paper. Wash the eggplants and dry them thoroughly with paper towels. Pierce the skin in several places with a fork, then place them on the prepared baking dish. Bake in the preheated oven for one hour or until the flesh inside is completely softened.

  2. Remove the baked eggplants from the oven and let them cool slightly. Once cooled, cut them in half and scoop out the flesh with a spoon, transferring it to an electric blender. Add a crushed clove of garlic and blend until a smooth puree forms.

  3. Mix olive oil, lemon juice, salt, and pepper into the puree. Serve it with roasted vegetables, fish, or meat dishes.

Nutrition Information (Per 100g)

  • Calories: 75.51 kcal
  • Fat: 5.72 g
    • Saturated Fat: 0.69 g
  • Carbohydrates: 5.03 g
    • Sugars: 1.83 g
  • Protein: 0.92 g
  • Fiber: 2.75 g

Advice

You can mix in some chopped parsley, sour cream, or yogurt, as well as ground cumin into the puree.