Post

Eggplant Puree

Posted Updated
By Dan
1 min read

Ingredients

  • 2 lb eggplant
  • 1/4 cup almond meal
  • 1/4 cup butter
  • 1/4 Parmesan cheese
  • 1/4 Cheddar cheese
  • 1/2 cup heavy cream
  • juice of 1 lemon
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1/2 tsp nutmeg to taste

Instructions

  1. Roast Eggplant whole on 450F for 15 minutes
  2. Cut off stem and bottom
  3. Scrape eggplant into food processor or use whole eggplant cut into chunks
  4. Add all other ingredients
  5. Puree
vegetables, eggplant, american, oven, roasted
parmesan cheese salt butter eggplant heavy cream almond meal nutmeg pepper lemon juice cheddar cheese
This post is licensed under CC BY 4.0 by the author.