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–+ servings
Eggplant Puree with pita and olives on the side

Roasted Eggplant Puree (Aubergine 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 vegan, Vegetarian
Diet and Health Healthy
Ingredient Eggplant
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 8 servings
Calories 88
Author Diane Brown

Equipment

Ingredients

  • 1 medium-sized, Globe eggplant*
  • salt
  • 4 tbsp olive oil divided
  • 1 tsp garlic minced
  • 1 tsp fresh lemon juice
  • 1 tbsp tahini
  • 1 tbsp parsley finely chopped
US Customary - Metric

Instructions

  • Preheat oven to 400 degrees.
  • 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.

Notes

*See my notes in the introduction on choosing the best eggplant. 

Nutrition

Calories: 88kcal | Carbohydrates: 4g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 2mg | Potassium: 145mg | Fiber: 2g | Sugar: 2g | Vitamin A: 57IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 0.3mg