Monday, June 10, 2013

Eggplant Puree

3 med eggplants
3 T olive or grapeseed oil
1/4 onion
salt & pepper to taste

Bake eggplants in oven at 350 for one hour, rotating ever 15 minutes
Cool then peel skins and put eggplant meat into high speed blender

Cut up onion into piece that fit in garlic press and press onion juice into blender, add oil, salt and puree until smooth.  Chill and try not to eat it all in one sitting...I am still working on that ;)

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