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Eggplant Puree

by Pierce Abernathy featured in Easy Ways to Make Vegetables Taste Great

Under 30 min

Under 30 min

Ingredients

for 4 servings

  • 1 eggplant, roasted
  • 1 clove garlic, minced
  • 1 lemon, juiced
  • 1 teaspoon
    salt
  • 1 tablespoon
    olive oil
  • fresh parsley, chopped, to serve
  • sumac, to serve
  • olive oil, to serve

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Preparation

  1. Scoop out flesh of roasted eggplant into a medium sized mixing bowl.
  2. Add the garlic, lemon, salt, and olive oil. Mash together with a fork until loose puree forms.
  3. Garnish with parsley, sumac, and more olive oil.
  4. Enjoy!
 

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