After my vegetable list a few weeks ago, I’m trying to leed by example and eat as many different vegetables as I can. This week’s delicious discovery is roasted eggplant purée. It’s been perfect for the more Autumnal weather we’ve experienced the last few days. Absolutely delicious and smokey on it’s own, or stirred through lean beef or kangaroo mince it makes for a hearty meal in itself.
Lia asked ‘What have you tried lately that’s been different and healthy?’ This is my pick for the week. It makes a decent sized tub meaning I’ve always got something good to grab from the fridge.
- 3 large eggplant
- 1 clove of garlic (about 1/2 teaspoon), finely chopped
- 1/2 teaspoon smokey Spanish paprika
- coconut, grapeseed or macadamia oil
- Preheat an oven to 180ºC
- Rub a tiny amount of oil onto the skin of the eggplants and place them on a rack in the oven. Place a tray on the rack below. Roast for 40 minutes, then turn the oven off and allow to cool.
- Gently remove the eggplants from the oven and cut them in half. Liquid may go everywhere. Use a spoon to scoop out all of the flesh into a food processor. Add the garlic and paprika to the eggplant and blend until smooth. Taste and season as desired.
It may not look the most beautiful of colours but it’s rich, hearty flavour is sure to win you over.
I’ve never been a fan of the eggplant. Maybe I should give it another go because you should never say never I always say. xxx
Mish – I love making egg plant parmagana.
Grill the egg plant.
In a pan, chop roma tomatoes, a pinch of sugar and cook till a bit mushy. Put on top of the egg plant and then crumble small amount of goats chees or feta over it and put it in the oven to bake. So yummi – just haven’t had it for so long.