Roasted Eggplant Puree

Roasted Eggplant Puree

Yield: 3/4 cup | Prep Time: 5 Minutes | Cook Time: 45 Minutes


1 large Eggplant, cut into half
2 Garlic Cloves
2 tsp Lemon Juice
1/4 Shallot, cut into small dice
1/4 cup vegetable oil


Preheat oven to 375 degree farinhiet.

Oil the Eggplant halves and season the flesh with salt and pepper. Place the eggplant flesh side down on a sheet tray lined with parchment paper. Place the tray in the oven and cook for 30 minutes or until the eggplant skin gives way under the pressure of your finger. When the eggplant finished remove from the oven and let cool for 5 minutes. Using a spoon remove the roasted flesh that is in side the eggplant and place in a blender. Add the lemon juice, garlic cloves and shallot. Blend until the mixture is well incorporated. Remove contents and place in a metal bowl, season with a couple pitches of salt or to taste.