Simple Eggplant Puree

Name: Simple Eggplant Puree
Ingredients: 4 Eggplants; 2 Lemons, juiced; 2 Peeled and finely chopped Garlic Cloves; 1 teaspoon Sea Salt; 1 tablespoon finely chopped Flat Leaf Parsley

5 ingredients

7 steps

Ingredients

4 Eggplants
2 Lemons, juiced
2 Peeled and finely chopped Garlic Cloves
1 teaspoon Sea Salt
1 tablespoon finely chopped Flat Leaf Parsley

Directions

1

Preheat oven to 425 degrees.
2

Place eggplants in the oven until collapsed. Depending on the vegetables' size this may take 30-45 minutes.
3

Once completely soft, remove from oven and let cool until temperatures are comfortable for handling.
4

Cut each eggplant in half. Cut and discard stem. With a teaspoon thoroughly remove seeds. Scrape the flesh out of the skin. Place seedless, skinless eggplants in a bowl.
5

Add chopped garlic, the lemon juice and sea salt.
6

Using a hand immersion blender, puree all ingredients together until the eggplant reaches a very fine, smooth texture.
7

Garnish with finely chopped parsley. Serve on its own, or with warm, fresh pita bread wedges.