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  • Baked Eggplant Puree

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    Baked Eggplant Puree
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 x eggplant - (16 ounce) (or possibly 2 Italian eggplants)
    • 1 c. extra virgin olive oil
    • 2 x garlic cloves pressed
    • 1/2 tsp salt Freshly-grnd black pepper to taste Minced fresh parsley to taste Atkins bread toast points or possibly low-carb crackers for serving

    Directions

    1. Heat oven to 425 degrees. Cut the eggplant on all sides with deep slashes and place in a baking pan. Roast till soft, 30 to 40 min. Set aside till cold sufficient to handle, about 15 min.
    2. Peel eggplant and coarsely chop. Place in a medium bowl. Fold in oil, garlic, salt, pepper and parsley.
    3. This recipe yields 1 recipe for servings.
    4. Comments: For variety (and a few extra carbs) add in 1 minced fresh tomato and 1 Tbsp. sesame paste.
    5. Description: "This is the classic Middle-Eastern appetizer, and is almost always part of a mezze platter."

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