Baked Eggplant Puree
From ern 16 years agoIngredients
- 1 pound eggplant (about 2 Italian eggplants) shopping list
- 3/4 cup extra virgin olive oil shopping list
- 2 teaspoons chopped garlic shopping list
- 1 tablespoon fresh parsley, chopped shopping list
- salt and freshly ground black pepper to taste shopping list
How to make it
- Preheat oven to 425 F. Cut the eggplant on all sides with deep slashes and place in a baking pan. Roast until soft, 30 to 40 minutes. Set aside until cool enough to handle, about 15 minutes.
- Peel eggplant and coarsely chop (or briefly pulse in a food processor or blender). Place in a medium bowl. ix in oil, garlic, parsley, salt and pepper.
People Who Like This Dish 3
- jeannej Raleigh, NC
- habibi1 Port Richey, FL
- marriage Apalachin
- ern Wilmington, NC
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