White Gate Farm

White Gate Farm

Roasted Eggplant Purée


  • 1 lb eggplant (globe type)
  • 2 Tbs. extra virgin olive oil
  • 2 garlic cloves, mashed and chopped
  • Salt and fresh ground pepper
  • 1/2 cup walnuts
  • Chopped parsley


Preheat the oven to 425 degrees. Slash the eggplant in several places so it won't explode. Put it in a pan and bake until it's soft to the point of collapsing, 30 to 40 minutes. Let cool for 15 minutes or so. Discard any bitter juices that may collect (probably none). Peel off skin, chop coarsely and put into food processor with garlic, oil, walnuts, salt & pepper. Process until smooth. (While this is a snap with the processor, you can also just chop everything by hand and combine. Serve a little warm with flatbreads, pita crisps, crackers or as little vegetable salads.

D. Madison, Vegetarian Cooking for Everyone