WEEKDAYS 1e|12c|p

Roasted Eggplant Puree by Ryan Hutmacher

546 Roasted Eggplant Puree
Make this for an amazing weeknight side dish
skill level
Easy
time
60-120min
servings
6
cost
$
Contributed by :
Roasted Eggplant Puree Recipe: Make this for an amazing weeknight side dish. PointsPlus® value = 3 per serving
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ingredients
  • Roasted Eggplant
  • 3 medium uncooked Eggplants
  • Kosher Salt (to taste)
  • Pepper (to taste)
  • 1 tablespoon Olive Oil
  • 2 tablespoons Olive Oil
  • 3 tablespoons fresh Lemon Juice
  • 3 tablespoons fresh Basil
  • 1 teaspoon Smoked Paprika; ground
  • Kosher Salt (to taste)
  • Pepper (to taste)
  • Garnish
  • pinch of Basil Leaf sprig
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Roasted Eggplant
    3 medium uncooked Eggplants
    Kosher Salt (to taste)
    Pepper (to taste)
    1 tablespoon Olive Oil
    2 tablespoons Olive Oil
    3 tablespoons fresh Lemon Juice
    3 tablespoons fresh Basil
    1 teaspoon Smoked Paprika; ground
    Kosher Salt (to taste)
    Pepper (to taste)

    Garnish
    pinch of Basil Leaf sprig
    Preheat oven to 375 degrees F.
  • 2
    Split the Eggplants lengthwise from stem to bottom.  Using the first listed Olive Oil, coat the white flesh of all Eggplants.  Season evenly with Salt and Pepper.  Place on a baking sheet, cut side down.  Bake for 25-30 minutes, until the flesh is soft and the skin has no resistance when poking with a paring knife.  Remove from oven and allow to cool for 20 minutes.
  • 3
    Purée Instructions: With a metal spoon, scrape the flesh away from the skin into a blender, making sure to avoid any excess fragments of skin.  Add the second listed Olive Oil, Lemon Juice, Basil, Paprika, Salt, and Pepper.  Blend until smooth and creamy.  Transfer into bowl and refrigerate until 1 hour prior to use.
 
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