Grilled Eggplant Puree Recipe

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This Grilled Eggplant Puree is a flavorful, eggplant spread that is perfect with a glass of wine and a crusty piece of bread.

Each gardening season I find myself with an abundance of eggplants and though I love to make eggplant parmesan throughout the summer months. As delicious as it is, I have to switch things up. This eggplant puree is a perfect way to do so. It is simple enough to grilled up, then place into a food processor with cheese, salt and olive oil. What could go wrong? Paired with a glass of red wine it serves as a great end to a long day in the garden.

What you’ll Need To Make Grilled Eggplant Puree

1 eggplant

¼ cup good olive oil plus more for cooking and drizzling

7 Cloves of garlic

½ cup Romano Cheese plus some to garnish on top when serving

1 Baguette or your favorite crusty bread recipe

Salt and pepper to taste

Directions

Heat up a grill pan adding some extra virgin olive oil to the bottom. Slice eggplant into circles about a ⅛ inch thick. Place the circles into the heated grill pan. While they cook, brush them with EVOO and add salt and pepper to the slices.

Grill them until tender making sure to flip and cook on both sides evenly. Set grilled eggplant aside and continue grilling the rest.  In a food processor add garlic, Romano cheese and eggplant. While the processor is working slowly add the ¼ cup of olive oil through the lid opening.

Once the entire contents are processed, do a taste test and add more salt and pepper if you like. Serve with warm or grilled bread slices on the side making sure there’s a bottle of olive oil on the table for drizzling.

If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!

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