Garlicky Eggplant Puree with Crumbled Feta – a delicious recipe with eggplants, flat-leaf, garlic, Salt, feta, extra-virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 425.
2
On a baking sheet, roast the eggplants, turning once, until they are very soft and blackened, about 1 hour.
3
Let cool slightly.
4
Slash the eggplants lengthwise.
5
Using a spoon, scoop the pulp into a strainer.
6
Let drain for 10 minutes, shaking the strainer occasionally.
7
On a work surface, finely chop the parsley with the garlic.
8
Transfer the eggplant pulp to a food processor and pulse until chopped.
9
Add three-fourths of the parsley mixture, and season with salt and pepper and pulse just until blended.
10
Transfer the eggplant to a bowl and stir in three-quarters of the feta.
11
Sprinkle with the remaining parsley mixture and feta, drizzle with olive oil and serve.
253
kcal
Calories
17
g
Fat
18
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: Two 1-pound eggplants, 3 tablespoons chopped flat-leaf parsley, 2 large garlic cloves, minced, Salt and freshly ground pepper, and more.
Yes, Garlicky Eggplant Puree with Crumbled Feta falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
