Roasted eggplant puree with fresh veggies is a simple, tasty, but most importantly healthy recipe.
This recipe can be found under different names, some call it as sophisticated as Aubergine Caviar, some recognize it by eggplant dip or, as simple as I find it, roasted eggplant puree with fresh veggies. No matter what one chooses to call it, everyone thinks of the same fine and delicious taste of roasted eggplant mixed with different herbs, spices, and veggies.
The first thing that stands out is the soft and pleasant texture of this baked eggplant puree. Shortly after the first bite, you feel a combination of tastes that transition from delicate to spicy. It’s hard to stop on the first try, the garlic and tomato combo in this blend of ingredients is the intruder that makes you wish for another bite.
The great thing is that you can bake lots of eggplants in advance and store it in the freezer for whenever you feel like prepping a healthy nutritious bowl of eggplant puree. Moreover, you can play with the ingredients and get to your favorite version of eggplant puree. If you prefer, you may add some mayonnaise to the puree and avoid the fresh veggies to make a silky texture to spread on a crispy piece of baguette.
Roasting and cleaning eggplants
The first step in preparing the puree is baking the eggplants. Eggplants are best cooked in an oven, on a grill, or even on flame, until the skin is charred and the core becomes very soft. Make sure to pierce the surface of the eggplants with a fork. This is how you make it possible for steam and liquid to drain. If you miss piercing the eggplants, the eggplants may explode due to too much hot pressure.
As soon as the eggplants are well cooked, remove them from the oven or grill. Let it cool a bit then remove the skin. It is best to remove the skin while the veggie is still hot. It will peel easily. The baked eggplant normally leaves some juices out, drain it. Place the peeled eggplant on a cutting board and chop it finely. It is so soft at this point that you may only use a fork and press it down onto the baked skinless eggplant.
How to make roasted eggplant puree with veggies?
Now that the eggplant puree is done and is cooling, it is time to chop the veggies. For this recipe, I used onion, garlic, tomatoes, bell peppers, and some herbs. Just wash all of them and finely chop them. Make sure they’re all cut the same size – tiny. Use a large bowl to mix all the ingredients and season with some salt and smoked paprika if you like it. Finally, transfer the eggplant puree to the veggies and gently mix everything. Coat the puree with a splash of vegetable oil.
Note: if the tomatoes are very juicy, you may want to drain excess juices so that it no to be too runny.
What type of oil to use for the eggplant puree?
Although I prefer olive oil to all other oils, I like it so much that sometimes I eat it with bread. However, for this eggplant puree, I think it has too rich of a taste, overshadowing that of the eggplant. Therefore, I prefer to use sunflower or rapeseed oil.
How to serve roasted eggplant puree with veggies?
Serve the roasted eggplant alone next to a loaf of crispy bread. It is so aromatic and round tasted that you will not feel the need to add anything else to the dish. However, if you want to make it even more special, you may grate some feta cheese on top. Serve the roasted eggplant puree as an appetizer or as a main dish if you wish to avoid meat/animal protein intake. Hope you enjoy it as much as I do!
Roasted eggplant puree with fresh veggies
- 2 medium eggplants
- 1 small bell pepper
- 1 small onion
- 3 cloves garlic
- 1 cup tomatoes finely choped
- 1 handful parsley fresh, finely chopped
- 1 tsp thyme fresh
- 1.5 tsp salt
- 1 tsp smoked paprika
- 2 tbsp sunflower oil
- Wash the eggplants and pierce them a few times with a fork. Place on a baking tray
- Bake the eggplants in a preheated oven at 400F for 35-40 minutes
- Remove the eggplants from the oven and remove the skin
- Place the eggplants on a cutting board and smash them using a fork. Let cool then remove excess liquids.
- Wash the veggies and the herbs then finely chop everything. Place in a big bowl
- Season with salt and paprika, and coat with sunflower oil
- Add the smashed eggplants to the veggies and gently mix everything
- Drain excess liquids if any
- Serve with pleasure!