Eggplant Butter

8 ingredients
2 steps

Ingredients

  • 1 medium eggplant (about 1 lb.), stemmed and peeled
  • Cooking spray
  • 1/2 cup (4 oz.) unsalted butter, softened
  • 1 tablespoon lemon zest plus 1 tsp. fresh juice (from 1 lemon)
  • 1 tablespoon olive oil
  • 1 teaspoon drained capers, chopped
  • 3/4 teaspoon kosher salt
  • 1 anchovy fillet

Directions

  1. 1
    Cut eggplant lengthwise into 3/4-inch-thick slabs. Lightly coat eggplant with cooking spray. Preheat grill or large grill pan coated with cooking spray to medium-high (about 450°F). Grill eggplant, uncovered, until tender, about 6 minutes per side. Cool 10 minutes. Coarsely chop eggplant.
  2. 2
    Process chopped eggplant, butter, zest, juice, oil, capers, salt, and anchovy in a food processor until very smooth, 1 to 2 minutes. Use immediately, or store in an airtight container in refrigerator, and bring to room temperature before serving. Use Eggplant Butter to finish grilled meats, stirred into sauteed vegetables, or as a spread or dip.

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