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CuisineEuropeanMediterraneanKosherHalalBudgetHigh-FiberLow-SugarLow-CalorieUnder 1 HourUnder 45 MinutesUnder 15 MinutesWeeknightBakingSidesLunchDinnerAppetizersUnder 30 MinutesEasyVegetarianVeganLow-CarbHealthyGluten-FreeDairy-FreeMiddle Eastern

Eggplant Puree

featured in Easy Ways to Make Vegetables Taste Great

Creamy, flavorful and perfect as a dip or spread, this eggplant puree is a tasty way to switch up your hummus game.

Pierce Abernathy
Tasty Team
94% would make again

10 minutes

Eggplant Puree

10 minutes

Ingredients

for 4 servings

  • 1 eggplant, roasted
  • 1 clove garlic, minced
  • 1 lemon, juiced
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • fresh parsley, chopped, to serve
  • sumac, to serve
  • olive oil, to serve

Nutrition Info

  • Calories 75
  • Fat 3g
  • Carbs 12g
  • Fiber 3g
  • Sugar 4g
  • Protein 1g

Estimated values based on one serving size.

Preparation

  1. Scoop out flesh of roasted eggplant into a medium sized mixing bowl.
  2. Add the garlic, lemon, salt, and olive oil. Mash together with a fork until loose puree forms.
  3. Garnish with parsley, sumac, and more olive oil.
  4. Enjoy!
  5. Cook smarter, not harder. Use our AI chef Botatouille on the Tasty app. Download now.

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Eggplant Puree