Melanzana (Eggplant Puree)

1. 1

   Preheat oven to 350 degrees F. Preheat a sheet pan in oven.

2. 2

   Generously coat eggplant with olive oil and season with salt and fresh black pepper.

3. 3

   Carefully place eggplant on preheated sheet pan flesh down.

4. 4

   Bake in oven 45 minutes to 1 hour, or until flesh has fully cooked.

5. 5

   Allow the eggplant to cool.

6. 6

   Using a soup spoon, gently scrape the flesh from the skin (including any charred or browned portion).

7. 7

   Reserve the flesh and discard the skin.

8. 8

   Place the eggplant and sour cream in a food processor and pulse until eggplant is slightly smooth (a chunky puree).

9. 9

   Empty mixture into a bowl and mix in the red onion, garlic, basil, and red wine vinegar.

10. 10

    Season with salt and fresh black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.