Servings
2
Ingredients
- 1 eggplant, cut in half or 2 Asian eggplants whole
- 1/2 cup milk
- 1 tbsp butter
- 1 cloves garlic, minced
- 1 tbsp minced parsley
- salt and pepper
- olive oil for drizzling
Directions
Thanks to Chef Greg Johnson of Citizen restaurant in downtown Richmond for developing this fantastic eggplant recipe!
Roast eggplant in 350 degree oven until very soft, about 45 minutes. Bring milk and butter to a simmer and poach garlic for 5 minutes. Turn off heat and rest. When eggplant is soft, remove from oven, peel skin off, and put in food processor. Process eggplant adding milk and garlic mixture in batches. Puree until smooth adding salt and pepper to taste. Turn out into serving bowl or onto plates, sprinkle with parsley and drizzle with olive oil.
This recipe is very light and summery. It is a great spread and would go very well with grilled dishes.
