Where it's ALL about food!

Toggle Navigation

Eggplant Puree


This eggplant puree works as a side dish to Asian inspired dishes. It can also be used as a spread for pita bread or as a dip with fresh vegetables.


1 pound coarsely chopped American eggplant
1/2 cup water
2 teaspoons freshly grated or minced ginger
1 teaspoon freshly minced garlic
1/2 tablespoon molasses
3-1/2 tablespoons freshly chopped cilantro
1/8 teaspoon hot red pepper flakes
1/2 tablespoon soy sauce
1 tablespoon rice wine vinegar
Salt (optional)


Peel and chop the eggplant. Place in a pot with 1/2 cup water. Bring to a boil, cover, and let steam about 7 minutes, until thoroughly cooked, stirring frequently. Puree in a food processor until smooth.

Season with the ginger, garlic, molasses, cilantro, hot pepper flakes, soy sauce, and rice wine vinegar. Taste and add salt, if desired.

Nutrition Information

Recipe makes 1-1/2 cups (3 servings).
Serving size: 1/2 cup
Calories: 55; Total Fat: 0.3g; Saturated Fat: trace; Cholesterol: 0mg; Sodium: 183mg

Nutrition Nibble

Never eat raw eggplant since it contains the toxin solamine. Solamine is destroyed by cooking.

Grandma's Baked Eggplant Recipe

Grandmas Baked Eggplant Recipe

Share This Page

Back to Vegetable Recipes | Back to Recipe Collections