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Eggplant Puree with pita and olives on the side

Roasted Eggplant Puree

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This roasted eggplant puree is Chef Diane Brown's favorite side dish for a romantic, Greek-inspired meal. 
Course Appetizer, Side Dish, Snack
Cuisine Greek
Dish Type Dip
Cooking Style Vegetarian
Diet and Health Healthy
Ingredient Eggplant
Prep Time 5 mins
Cook Time 50 mins
Total Time 55 mins
Servings 2 cups
Author Diane Brown


  • 1 medium-sized, Globe eggplant
  • Salt
  • 4 tablespoons olive oil divided
  • 1 teaspoon minced garlic
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon tahini
  • 1 tablespoon chopped parsley


  • Preheat oven to 400 degrees F.
  • Cut eggplant in half lengthwise and lightly score the surface. Sprinkle generously with salt and olive oil. Roast, cut side down, on cookie sheets for 40 minutes or until eggplants are very soft.
  • Remove from oven and let cool. Scoop flesh from skin of eggplant and puree in food processor with garlic, lemon juice, tahini and parsley. While machine is on, slowly pour in the olive oil. Season to taste with salt and pepper.
  • Chill or serve room temperature.