Introduction

A delicious and creamy eggplant purée recipe that is perfect for a side dish or as a base for various meals. This recipe is easy to make and requires minimal ingredients.

Ingredients

  • 6 large eggplants
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 500g fresh milk
  • 2-3 cloves
  • 1 small onion
  • Salt and freshly ground pepper

Instructions

  1. Preheat the oven to 250°C.
  2. Wash and dry the eggplants, then bake them for 25-30 minutes until they are soft and the skin is charred.
  3. Allow the eggplants to cool, then slice them in half and scoop out the flesh using a spoon.
  4. Mash the eggplant flesh using a fork or a mixer.
  5. Cut the onion in half and insert the cloves into one half.
  6. Place the onion with cloves in a saucepan with the milk and heat it.
  7. Finely chop the remaining onion half.
  8. Melt the butter in a saucepan over low heat, then sauté the chopped onion for 5 minutes until it softens.
  9. Sprinkle the flour over the onion and cook for 2-3 minutes, stirring constantly.
  10. Remove the saucepan from the heat and gradually add the warm milk, stirring constantly.
  11. Return the saucepan to the heat and season the mixture with salt and pepper.
  12. Allow the mixture to thicken for 5-6 minutes, then remove it from the heat and add the eggplant flesh.
  13. Mix well to combine.

Serving Ideas

  • Serve the eggplant purée as a side dish with roasted meats or vegetables.
  • Use it as a base for soups or stews.
  • Mix it with pasta or rice for a creamy and flavorful meal.

Side Dishes Ideas

  • Roasted vegetables, such as zucchini or bell peppers.
  • Grilled meats, such as chicken or beef.
  • Salad with a light vinaigrette dressing.

Nutrient Values (approximate)

Per serving (serves 6):

  • Calories: 220
  • Protein: 10g
  • Fat: 14g
  • Saturated fat: 8g
  • Carbohydrates: 20g
  • Fiber: 4g
  • Sugar: 8g
  • Sodium: 200mg