Pureed Eggplant

Melitzanosalata with Miso

Pureed Eggplant

This is a simple and tasteful way to prepare eggplant, a vegetable that everyone loves to look at but wonders howtoprepare - other than as moussaka and ratatouille. The puree, that the French prefer to name “eggplant caviar”, is a Greek dish with endless varieties throughout the Mediterranean. Eggplant has been a staple in Asia for 2500 years and is originally a fruit from a plant native to India. It helps to lower cholesterol (Chevalier, 1997). It is also known to be a diuretic and a laxative.

Pureed eggplant should be served fresh, garnished with olives (optional), on plain or toasted bread, biscotti or crackers, or with fresh vegetables.

6 to 8 servings
Preparation time: 15 minutes, once the eggplant is cooked.
Cooking time: 1 hour

1 medium to large eggplant
2 tbsp lemon juice (1/2 lemon)
3 garlic cloves
1 tbsp chopped parsley
1 tbsp miso
3 tbsp olive oil
Pepper to taste

Pierce the eggplant two or three times with a fork so that it doesn’t burst open during the baking process. Bake it in the oven, as is, at 375º F (190º C) for 1 hour or until the skin wrinkles and begins to brown.




All our biological Miso are available in 500 g packages. If your food shop does not offer these formats, do not hesitate to ask for them !