Easy Roasted Eggplant Puree Recipe
This simple roasted eggplant puree is one of the easiest ways to preserve fresh eggplant and add extra vegetables to everyday meals. Roasting brings out the natural sweetness of the eggplant and creates a soft texture that blends into a smooth puree in minutes.
Servings: 4 to 5 cups
Calories: 211kcal
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Ingredients
- 4 Medium Eggplants
- 3 Tablespoons Olive Oil
- 1 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
Instructions
How to Make Eggplant Puree
- Prepare the Eggplant. Wash the eggplants, peel them, and cut into 1-inch cubes.4 Medium Eggplants
- Spread the cubes on a large baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss until evenly coated.3 Tablespoons Olive Oil, 1 Teaspoon Salt, 1/2 Teaspoon Black Pepper
- Bake at 400°F for 40 to 45 minutes, stirring once halfway through, until the eggplant is very tender and lightly browned.
- Puree. Allow the roasted eggplant to cool slightly. Transfer to a food processor or blender and puree until smooth.
- Portion and Freeze. Measure into 1-cup portions and place in freezer-safe containers or bags. Label and freeze for up to 6 months.
Notes
Yield
Approximately 4 to 5 cups of puree, depending on the size of the eggplants.Recipe Tips
- Roast until very soft for the smoothest puree
- Avoid overcrowding the baking sheet
- Let excess moisture evaporate during roasting for a richer flavor
- When blending, if it looks too thick, you can add a tablespoon of olive oil or water to loosen it up, but usually the eggplant releases enough moisture on its own.
- Freeze in measured portions to simplify meal prep
Nutrition
Calories: 211kcal | Carbohydrates: 27g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 2mg | Sodium: 387mg | Potassium: 1067mg | Fiber: 14g | Sugar: 16g | Vitamin A: 107IU | Vitamin C: 10mg | Calcium: 43mg | Iron: 1mg