Greek Easter – Eggplant Puree

Rating: 3.33 / 5.00 (3 Votes)

Total time: 45 min

Servings: 6.0 (servings)



Pierce the melanzane a few times with a fork so that they cook more evenly. Place on the oven rack and bake in the heated oven at 200 degrees , convection oven 180 degrees , gas mark 4 for about half an hour until the melanzane are soft.

Cool the melanzane and remove the skin. Coarsely dice the flesh and together with peeled and crushed pepper, salt, garlic cloves, juice of one lemon and oil in a wide form. Blend with a hand blender to a smooth puree. Fold in finely chopped parsley.

Season the eggplant puree with the juice of one lemon and salt, place on a plate and sprinkle with finely chopped paprika.


Just before serving, drizzle with perhaps 2 tbsp olive oil.

Nutritional values: per unit about 120 Kcal, 9 g fat

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