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.



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



  1. Pierce the eggplant two or three times with a fork so that it doesn’t burst open during the baking process.
  2. Bake it in the oven, as is, at 375º F (190º C) for 1 hour or until the skin wrinkles and begins to brown. Le retirer du four et la laisser refroidir.
  3. Couper en deux l’aubergine cuite, dans le sens de la longueur, et l’évider au moyen d’une cuillère en prenant soin de ne pas déchirer la peau.
  4. Mettre la chair dans le mélangeur, ajouter tous les autres ingrédients et réduire en purée. Réfrigérer.


Tips and tricks

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