Eggplant Puree Recipe By Tasty

EGGPLANT PUREE RECIPE BY TASTY

Steps:

• Scoop out flesh of roasted eggplant into a medium sized mixing bowl.
• Add the garlic, lemon, salt, and olive oil. Mash together with a fork until loose puree forms.
• Garnish with parsley, sumac, and more olive oil.
• Enjoy!

GRILLED RUMANIAN EGGPLANT PUREE

Steps:

• Place whole eggplants directly on grill directly over medium-high heat source.
• Grill for approximately 20 minutes, rotating every 5 minutes, or until all of the skin is blackened to a crisp and eggplants have popped, blown steam like a kettle, and shrunken in size by approximately 1/2.
• Let cool, then remove and discard skin. Place remaining eggplant in a bowl.
• Use a hand chopper to chop finely. Blend in oil, salt and pepper. Serve with rustic crackers or home-made crostini.

MELANZANA (EGGPLANT PUREE)

Steps:

• Preheat oven to 350 degrees F. Preheat a sheet pan in oven. Generously coat eggplant with olive oil and season with salt and fresh black pepper. Carefully place eggplant on preheated sheet pan flesh down. Bake in oven 45 minutes to 1 hour, or until flesh has fully cooked. Allow the eggplant to cool. Using a soup spoon, gently scrape the flesh from the skin (including any charred or browned portion). Reserve the flesh and discard the skin. Place the eggplant and sour cream in a food processor and pulse until eggplant is slightly smooth (a chunky puree). Empty mixture into a bowl and mix in the red onion, garlic, basil, and red wine vinegar. Season with salt and fresh black pepper.

SPICY LAMB WITH CHARRED EGGPLANT PURéE AND PITA

Steps:

• Char eggplants directly over gas flame or in broiler until blackened on all sides and very tender in center, about 20 minutes. Cool; cut open. Spoon flesh into sieve set over bowl; discard skins. Drain at least 1 hour and up to 3 hours.
• Transfer eggplant to bowl and mash. Chop garlic with salt and mash to paste; mix into eggplant. Mix in yogurt. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover; chill.
• Heat large nonstick skillet over high heat. Sprinkle lamb with salt and pepper; add to skillet in single layer. Sprinkle with dried crushed pepper. Cover, reduce heat to medium-low, and cook lamb until tender and brown, turning occasionally and adding water by tablespoonfuls if very dry, about 45 minutes. DO AHEAD Can be made 1 day ahead. Cover lamb in skillet and chill. Rewarm over low heat.
• Warm eggplant over low heat; spoon into dish. Spoon lamb and any juices over Sprinkle with parsley. Serve with pita.

EGGPLANT PURéE WITH WALNUTS

Steps:

• 1. Preheat oven to 450°F. Wash the eggplants and pat dry. Puncture the skin in several places with a fork. Place on an ungreased pan and bake for about 25 minutes, turning, until the skin is blistered and shriveled. Remove from oven and cool for a few minutes, until easy to handle.
• 2. While the eggplants are roasting, pulse the garlic, walnuts, and 2 tablespoons of the olive oil together in a food processor until ground and pastelike.
• 3. Cut off the stem and cut the eggplant in half lengthwise. Using a spoon, scrape out the pulp, discarding as many of the seeds as possible. Add the eggplant, a little at a time, to the bowl of the food processor and pulse on and off. Add the lemon juice, vinegar, and remaining olive oil and pulse until well combined. The eggplant puree does not have to be perfectly smooth. Season with salt and add a bit of sugar if necessary, as eggplants sometimes impart a trace of bitterness.