Best 5 Eggplant Puree Recipe By Tasty Recipes

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Eggplant puree is a versatile and delicious dish that can be enjoyed as a dip, spread, or even a main course. It is made from roasted eggplant, which is then mashed until smooth and creamy. The puree can be flavored with a variety of ingredients, such as garlic, lemon juice, tahini, and spices. It can be served hot or cold and is a great way to use up leftover eggplant.

This article provides three different recipes for eggplant puree, each with its unique flavor profile. The first recipe is a classic baba ganoush, made with roasted eggplant, tahini, and garlic. The second recipe is a spicy eggplant puree, made with roasted eggplant, chili peppers, and cumin. The third recipe is a smoky eggplant puree, made with roasted eggplant, paprika, and chipotle peppers.

All three recipes are easy to follow and can be made in under an hour. They are also all vegan and gluten-free, making them a great option for people with dietary restrictions. Whether you are looking for a dip to serve at your next party, a spread for your favorite sandwich, or a unique main course, these eggplant puree recipes are sure to please.

Check out the recipes below so you can choose the best recipe for yourself!

THE BEST EGGPLANT PARMESAN RECIPE BY TASTY



The Best Eggplant Parmesan Recipe by Tasty image

Here's what you need: medium eggplants, coarse salt, all-purpose flour, dried oregano, dried basil, garlic powder, pepper, vegetable oil, marinara sauce, fresh basil, low-moisture mozzarella, shredded parmesan cheese, fresh mozzarella cheese

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

2 medium eggplants, washed
1 tablespoon coarse salt
1 cup all-purpose flour
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon garlic powder
½ teaspoon pepper
2 cups vegetable oil
2 ½ cups marinara sauce, divided
2 tablespoons fresh basil, minced, plus more for garnish
2 cups low-moisture mozzarella, shredded
1 cup shredded parmesan cheese
8 slices fresh mozzarella cheese

Steps:

  • Cut each eggplant into about ½-inch (1-cm) thick round slices.
  • Arrange the slices in a single layer on a baking sheet lined with paper towels.
  • Sprinkle the eggplant with half of the coarse salt. Flip the slices over and sprinkle with the rest of the salt.
  • Put another baking sheet on top of the eggplant and place something heavy, like a cast-iron skillet, on the top baking sheet to help release moisture from the eggplant. Let sit for 30 minutes.
  • Uncover the eggplant slices and pat dry with paper towels. Brush most of the salt from the eggplant with a paper towel, then transfer to a medium bowl. Set aside.
  • In a separate medium bowl, combine the flour, oregano, basil, garlic powder, and pepper. Mix well.
  • Heat the vegetable oil in a large frying pan until it reaches 375°F (190°C).
  • Coat each eggplant slice in the flour mixture, shaking off any excess flour.
  • Preheat the oven to 350°F (180°C).
  • Fry the eggplant in batches until golden brown on both sides, 2-3 minutes per side. Drain on a paper towel-lined baking sheet and pat dry using more paper towels to absorb excess oil.
  • Pour about 1 cup (260 g) of marinara sauce into a 2½-quart (2 L) baking dish and spread evenly to cover the bottom of the dish.
  • Add about 8 eggplant slices (it's okay if they overlap) and cover with ½ cup (130 g) of marinara. Sprinkle with a third of the fresh basil, then top with about a third of the shredded mozzarella and Parmesan. Repeat to make 2 more layers. Finish with the fresh mozzarella cheese and a final sprinkling of Parmesan.
  • Bake for 30 minutes, until the mozzarella is bubbling and golden brown.
  • Let cool for 10 minutes, then serve garnished with fresh basil.
  • Enjoy!

RIGATONI WITH EGGPLANT PUREE



Rigatoni with Eggplant Puree image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 12

1 medium eggplant, cut into 1-inch cubes
1 pint cherry tomatoes
3 cloves garlic, whole
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
1/4 cup toasted pine nuts
1 pound rigatoni pasta
1/4 cup torn fresh mint leaves
3 tablespoons extra-virgin olive oil
1/2 cup grated Parmesan

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • In a large bowl combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper, and red
  • pepper flakes. Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes.
  • While the vegetables are roasting, place the pine nuts in a small baking dish. Place in the oven on the rack below the vegetables. Roast until golden, about 8 minutes. Remove from the oven and reserve.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1 1/2 cups of the cooking liquid.
  • Transfer the roasted vegetables to a food processor. Add the torn mint leaves and extra-virgin olive oil. Puree the vegetables.
  • Transfer the pureed vegetables to the bowl with the pasta and add the Parmesan. Stir to combine, adding the pasta cooking liquid 1/2 cup at a time until the pasta is saucy. Sprinkle the pine nuts over the top and serve.

MELANZANA (EGGPLANT PUREE)



Melanzana (Eggplant Puree) image

Provided by Food Network

Time 1h15m

Yield 15 to 20 servings

Number Of Ingredients 8

3 eggplant, halved lengthwise
1/2 cup olive oil
Salt and freshly ground black pepper
1/4 cup sour cream
2 tablespoons minced red onion
1 garlic clove, chopped
1 tablespoon roughly chopped basil
1 tablespoon red wine vinegar

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



Spicy Lamb with Charred Eggplant Purée and Pita image

Provided by Engin Akin

Categories     Garlic     Herb     Lamb     Vegetable     Yogurt     Eggplant     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

6 (12- to 14-ounce) eggplants
2 large garlic cloves, peeled
3/4 teaspoon salt
1 1/2 cups plain Greek yogurt or drained plain whole-milk yogurt
7 (8-ounce) lamb shoulder blade chops (about 3/4 inch thick), trimmed and boned, meat cut into 3/4-inch cubes
1/2 teaspoon dried crushed red pepper
Chopped fresh mint or Italian parsley
Warm pita bread wedges

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.

CHICK-PEA AND EGGPLANT PURéE



Chick-Pea and Eggplant Purée image

This recipe is used to prepare [Roasted Peppers Stuffed with Chick-Pea and Eggplant Purée and Mushrooms](/recipes/recipe_views/views/14145). Can be prepared in 45 minutes or less, but requires additional unattended time.

Yield Makes 2 1/4 cups

Number Of Ingredients 8

3/4 pound eggplant (about 1 small)
2 tablespoons coarse salt
1 cup rinsed and drained canned chick-peas
2 garlic cloves, minced
1/4 cup packed fresh flat-leafed parsley leaves
1/4 cup packed fresh basil leaves
1 1/2 tablespoons fresh lime juice
2 tablespoons water

Steps:

  • Cut eggplant into 3/4-inch-thick slices and sprinkle both sides with salt. Arrange eggplant in a large colander set over a bowl and let stand 30 minutes to drain.
  • Preheat broiler.
  • Rinse eggplant slices and pat dry with paper towels. Broil eggplant on a rack of a broiler pan about 4 inches from heat until deep golden, about 6 minutes on each side. When eggplant is cool enough to handle, peel off skins, scraping all flesh from skins and discarding them.
  • In a food processor pulse eggplant with remaining ingredients until just puréed and season with salt and pepper. Purée may be made 3 days ahead and chilled, covered.

Tips:

  • Choose small to medium-sized eggplants for the best flavor and texture.
  • Prick the eggplants with a fork before roasting to allow the steam to escape.
  • Roast the eggplants until they are tender and slightly charred, about 30-40 minutes.
  • Let the eggplants cool slightly before handling, then scoop out the flesh.
  • Season the eggplant puree with olive oil, lemon juice, garlic, and salt and pepper to taste.
  • Use eggplant puree as a dip, spread, or sauce. It can also be added to soups, stews, and casseroles.

Conclusion:

Eggplant puree is a versatile and delicious dish that can be enjoyed in many different ways. It is a great way to use up leftover eggplant, and it can be made ahead of time and stored in the refrigerator for later use. Whether you are looking for a healthy snack, a flavorful dip, or a unique addition to your next meal, eggplant puree is a great option.

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