Eggplant Puree Recipe

Looking for an easy Eggplant Puree recipe? Learn how to make Eggplant Puree using healthy ingredients.


Submitted by michrun

Makes 1 serving



vegan yum! great to serve over a pasta

Recipe Ingredients for Eggplant Puree

1 small eggplant, cut into 1-inch cubes
1 pint cherry tomatoes
3 cloves garlic, whole
1 t. salt
1 t. freshly ground black pepper
1 t. red pepper flakes
1/4 c. mint leaves, torn

Recipe Directions for Eggplant Puree

  1. In a large bowl combine the eggplant, cherry tomatoes, garlic, olive oil (optional) , salt, pepper, and red pepper flakes. Spread the vegetables out in an even layer on the baking sheet

  2. Roast in the oven at 200-250 degrees until the vegetables are tender and the eggplant is golden, about 35 minutes

  3. Transfer the roasted vegetables to a food processor. Add the torn mint leaves and optional extra-virgin olive oil. Puree the vegetables.

Categories

Vegetables, Side Dish, Vegetarian

Nutrition Facts
Serving Size 797.7g
Amount Per Serving
Calories
198
Calories from Fat
19
% Daily Value*
Total Fat
2.1g
3%
Saturated Fat
0.4g
2%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
2359mg
98%
Potassium
1963mg
56%
Total Carbohydrates
45.1g
15%
Dietary Fiber
21.9g
88%
Sugars
18.9g
Protein
9.0g
Vitamin A 86% Vitamin C 93%
Calcium 15% Iron 31%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • No cholesterol
  • Very high in dietary fiber
  • High in iron
  • Very high in manganese
  • High in magnesium
  • High in niacin
  • High in phosphorus
  • Very high in potassium
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • Very high in sodium
  • Very high in sugar
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