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Tuesday 21 August 2018  
Home > Eggplant purée recipes
01.01.2003 -side dish - eggplant

Eggplant purée

« Here’s a Mediterranean-style recipe that is totally indispensable once spring is in the air. This improved eggplant purée is the ideal accompaniment for lamb or grilled mutton and makes the base ingredient for tapas. » 
Type Side dish - base recipe - eggplant - tapas - sundried tomatoes
Level of difficulty easy
Preparation time 15 minutes preparation and 1 hour cooking time
Origin Mediterranean
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Serves 4


  • Peel the garlic cloves and cut them into thin slices
  • Peel and chop the red onion
  • Remove the parsley leaves from the stems and chop it finely
  • Chop the sundried tomato slices into small pieces
  • Cut the eggplants in 2 lengthwise
  • Make cuts in the meat of the eggplant and insert one-half of the thinly sliced garlic inside these cuts
  • Place the eggplant halves in a heat-resistant dish that you have previously oiled
  • Drizzle olive oil over the top of the eggplants
  • Bake the eggplants for 1 hour in an oven preheated to 350°F (180°C) (th 4)
  • Remove the eggplants from the oven and scoop out the flesh with a spoon.
  • Save the flesh and chop it up finely with a knife
  • Put aside the skin of one eggplant half and cut it into small pieces
  • Heat a splash of oil in a browning skillet at medium heat
  • Add the anchovy filets and fry them in the oil, stirring well for 2 minutes
  • Add the rest of the garlic, the red onion, and cook for another 3 to 4 minutes
  • Add the chopped up flesh of the eggplant and mix well
  • Let cook for several more minutes to evaporate a bit of the moisture from the mix
  • Remove from heat
  • Add the chopped eggplant skin, the capers, the chopped parsley, and the chopped tomatoes.
  • Salt and pepper to taste. Little salt will be necessary due to the anchovies
  • Add a trickle of olive oil and vinegar
  • Mix well
  • Serve warm or cold


This “caviar” makes an excellent side dish for lamb, or as a base ingredient for tapas—spread on grilled bread slices for an appetizer.

A number of versions of eggplant purée exist depending on the region, so I would never claim that this recipe is the one and only original recipe. Versions from Provence exist which utilize thyme, and there are even oriental recipes which incorporate mint, cardamom, star anise, cinnamon and other spices.

All of these varieties offer us a wealth of opportunities to prepare delicious eggplant purées.


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See Also :
Base & Basics of cooking  recipes  Base & Basics of cooking recipes
Eggplant recipes  Eggplant recipes
Mediterranean food recipes  Mediterranean food recipes
Side dish recipes  Side dish recipes
Sun dried tomato recipes  Sun dried tomato recipes
Easy tapas recipes  Easy tapas recipes
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