Fire-Roasted Eggplant Puree

(4 votes)

4 globe eggplants, bright purple color
1 tablespoon minced garlic
1/4 cup lemon juice
1/4 cup extra-virgin olive oil
2 tablespoons salt
1 tablespoon black pepper

Roast eggplants over an open flame, on a barbecue, or under oven broiler. When skin is fully blackened, place eggplants in 350 oven and bake about 20 minutes, or until flesh is soft to the touch. Cool eggplants. Peel away blackened skin and place roasted eggplant in a bowl. Stir in garlic, lemon juice, oil, salt and pepper. Gently mash eggplant with your hands until there are no lumps. Adjust seasonings and serve at room temperature.

Makes about 6 cups, 24 servings


Comments:

oops! delete my 3 eggplants vote. I haven't tried it yet. I thought it had to do with altering the recipe if you had 3 eggplants. (there aren't exactly instructions there - rating appears to be the window on the left side of that box).
Anonymous, Location not stated.

make sure you don't break the skin while fire roasting!
Anonymous, Location not stated.


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