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Eggplant puree

Eggplant puree

Main dishes

A delicious eggplant puree, perfect for dipping vegetables or spreading on bread.

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Recipe from CTHOE, MediaWiki default (KochWiki), adapted by Recette de cuisine ·

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This eggplant puree is perfect for accompanying vegetable dishes or serving with bread. It is easy to prepare and requires slow cooking for a rich, intense flavor.

Ingredients and directions

  • Prep time15 min
  • Cook time1 hr
  • Total1 hr 15 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodfour, frying pan
  • Estimated cost$7.29 $1.82 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

4 people
  • $5.25
  • $0.15
  • $0.10
  • $0.15
  • $0.39
  • $0.92
  • $0.03
  • $0.10
  • $0.20

Prices from US supermarkets for 6 of 9 ingredients; Belgian prices for the rest.

Directions

  1. Wash the eggplants, dry them, cut off the ends, and prick them several times with a fork. ≈ 8 min
  2. Bake the eggplants in the oven, then grill them on the grill for an hour with the grill turned on.
  3. Remove the eggplants from the oven, cut them in half, and scoop out the flesh with a spoon.
  4. Peel the onions and chop them finely. ≈ 8 min
  5. Wash, dry, remove the thick stems, and chop finely. ≈ 8 min
  6. Peel the garlic and finely chop it into small pieces. ≈ 8 min
  7. Squeeze half of the lemon. ≈ 3 min
  8. Combine the eggplant pulp, onion, lemon juice, and the remaining ingredients in a bowl, then blend until smooth.
  9. Gradually add the olive oil while continuing to blend.
  10. Season generously with salt and pepper. ≈ 2 min
  11. Sprinkle the parsley over the dip. ≈ 3 min

The bill

Eggplant puree

  • 3 eggplants$5.25
  • 1 onion$0.15
  • 2 cloves of garlic$0.10
  • lemon$0.15
  • 2 tablespoons of tomato puree$0.39
  • 100 ml of olive oil$0.92
  • salt$0.03
  • Freshly ground pepper$0.10
  • Fresh herbs from Provence$0.20

Total$7.29

that's $1.82 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 3 eggplants
  • 1 onion
  • 2 cloves of garlic
  • lemon
  • 2 tablespoons of tomato puree
  • 100 ml of olive oil
  • salt
  • Freshly ground pepper
  • Fresh herbs from Provence

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