Eggplant Puree
From: Paulette, Saint-Leonard, Quebec, Canada
Comments: Serve with toasts or crackers.
Puree can be served in scooped out eggplant shells.
Servings: 6 to 8
  • 2 to 3 small eggplants
  • Juice of 1 lemon
  • 1 tablespoon [15 mL] oil
  • 2 garlic cloves, minced
  • 4 1/2 ounces [125 g] cream cheese
  • 2 tablespoons [30 mL] plain yogurt
  • Salt and pepper, to taste
  • Ripe olive slices, to decorate
  • Paprika
  • Preheat oven to 400°F [200°C].
  • Half eggplants; prick meat.
  • Brush or spray meat with oil.
  • Cover with al foil; bake in preheated oven for 30 minutes.
  • Scoop out eggplant meat.
  • Puree meat into a food processor.
  • Mix in lemon juice, oil, garlic, cream cheese and yogurt.
  • Salt and pepper.
  • Mix until smooth.
  • Transfer into a bowl; refrigerate.
  • To serve, garnish with ripe olive slices and sprinkle with paprika.