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Creamy eggplant

March 5, 2011


Eggplant by nuttakit /

Why should only babies enjoy purées? We sometimes need some healthy comfort food and often we forget how yummy and easy-to-eat puréed vegetables are. Well, I had an eggplant in my fridge that was begging to be eaten, but I didn’t really know what to do with it. After brief contemplation, I decided to combine my love for veggie mash and my recent affair with roasted garlic and see what I could come up with. Here’s the simplest eggplant recipe on the planet (that tastes great). It makes a perfect side dish, dip, or appetizer course.



Creamy eggplant (Infant approved) by joe vegan


  • 1 eggplant, peeled and chopped into cubes
  • 3-4 cloves garlic, whole and roasted
  • olive oil, enough to make creamy and to your taste
  • salt, 1 tsp or to taste
  • fresh parsley, a good bunch


  1. Steam or boil eggplant cubes until soft (this shouldn’t take too long).
  2. Meanwhile, peel garlic and roast in a toaster oven (or oven) until skin starts to turn brown and your kitchen starts smelling way too good for words. (Make sure you don’t burn the garlic! Check every few minutes and you may even want to flip the garlic halfway through roasting.)
  3. Drain eggplant and let cool slightly.
  4. Combine all ingredients in a food processor or blender and blend until extremely smooth. (You can add more oil as you go along to help with the processing, but if you’d rather it not be too oily, you can also help it go by occasionally pushing the mixture down onto the blade with a spatula (when the machine isn’t running of course!))
  5. Garnish with parsley so as to make it look like adult food and serve warm.


This ain't baby food


2 Comments leave one →
  1. March 10, 2011 11:58 pm

    Why does this remind me of Kim’s haggis experience?

  2. April 14, 2011 4:27 am

    haha fabulous!

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