WEEKDAYS 1e|12c|p

Roasted Eggplant Puree by Ryan Hutmacher

Ryan Hutmacher
Servings: 6
1 to 2 hr

Make this for an amazing weeknight side dish

  • Ingredients
  • step-by-step directions
Roasted Eggplant Puree by Ryan Hutmacher
  • 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)
  • pinch of Basil Leaf sprig
  • Preheat oven to 375 degrees F.
  • 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.
  • 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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