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.

I am always trying to sneak more plant based and vegetarian dishes into the mix. Eggplants are easy to grow so I love using them whenever I can. This Eggplant recipe is super simple and is so filling it really is a meal to us but it also makes a great appetizer as well.

What you’ll Need To Make Grilled Eggplant Puree:

1 Eggplant

¼ 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

Salt and pepper to taste

1 Baguette or your favorite crusty bread recipe

Directions:

Serves 2-3

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 EVOO 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 EVOO on the table for drizzling (and a glass of Cabernet Sauvignon wouldn’t hurt)

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Grilled Eggplant Puree Recipe

Yield: varies

A garlicky, puree made with eggplants and cheese. Best spread on a crusty piece of bread.

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Ingredients

• 1 Eggplant
• ¼ 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
• Salt and pepper to taste
• 1 Baguette or your favorite crusty bread

Instructions

1. Heat up a cast iron grill pan or any grill pan you have, adding some extra virgin olive oil to the bottom.
2. Slice eggplant into circles about a ⅛ inch thick.
3. Place the circles into the heated grill pan.
4. While they cook, brush them with EVOO and add salt and pepper to the slices.
5. Grill them until tender making sure to flip and cook on both sides evenly.
6. Set the grilled eggplant aside
7. In a food processor add garlic, Romano Cheese and Eggplant. While the processor is working slowly add the ¼ EVOO through the lid opening.
8. Once the entire contents are processed, do a taste test and add more salt and pepper if you like.
9. Serve with warm or grilled bread slices on the side making sure there’s a bottle of EVOO on the table for drizzling 

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