Simple Eggplant Puree

1. 1

   Preheat oven to 425 degrees.

2. 2

   Place eggplants in the oven until collapsed. Depending on the vegetables' size this may take 30-45 minutes.

3. 3

   Once completely soft, remove from oven and let cool until temperatures are comfortable for handling.

4. 4

   Cut each eggplant in half. Cut and discard stem. With a teaspoon thoroughly remove seeds. Scrape the flesh out of the skin. Place seedless, skinless eggplants in a bowl.

5. 5

   Add chopped garlic, the lemon juice and sea salt.

6. 6

   Using a hand immersion blender, puree all ingredients together until the eggplant reaches a very fine, smooth texture.

7. 7

   Garnish with finely chopped parsley. Serve on its own, or with warm, fresh pita bread wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.