Versatile Eggplant Puree

April 23, 2017

Versatile Eggplant Puree

This is super easy, super delicious and so versatile. Make it now! Go on, do it.  

 Ingredients

1 whole eggplant
2 cloves garlic
1 lemon juiced
A handful of parsley, basil or mint chopped (or a mix)
Salt
Pepper

Steps

  1. Pierce the eggplant with a fork all over and bake on an oven tray until very soft, roughly 45 minutes to an hour.
  2. Peel the cooked eggplant and chop it to the consistency of your liking.
  3. Stir in the crushed garlic, lemon juice, finely chopped herbs, salt and pepper.
  4. TASTE IT! Adjust the flavours to suit your preference.

If you add tahini and more lemon juice you have made baba ganoush. Otherwise, as it is you can eat it spread on bread with or without feta or goats cheese. You can make it into a dip by adding sour cream or as it is. It can be added to stews and soups to give a depth of flavour and a serve of veg. Stir it into mashed potato, serve it under a piece of grilled fish or add it to a sandwich or burger. The list is endless. Enjoy!

Eggplant puree with goats feta



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