My eggplant plants have been bountiful this season, so I was eager to create a preservation recipe that is easy and delicious, so I created this eggplant puree/mash!

I’ll freeze what I don’t enjoy fresh, and am excited to add this to winter dishes. My first dish to try will be an easy weeknight sheet tray bake of roasted veggies and protein, and I’ll use the eggplant puree/mash as a base for a luscious textural element. I also want to try using this puree as a topping for a Shepard’s Pie-style casserole, yum!

Recipe below is available to Garden to Kitchen subscribers:

This Eggplant Puree/Mash is a “no-recipe recipe,” so you can adjust the amounts, cook time, and seasoning as you desire:

Whole Eggplant(s) (as many as you’d like)

Olive Oil

Salt

Preheat oven to 425 degrees F. Place whole eggplant(s) on a sheet tray. If your eggplant are large, consider cutting in half or quarters. Roast until tender all the way through and skins are starting to brown (mine took an hour). Let cool. Peel away the skins, stems, and most of the seeds from the eggplant flesh. Add to a food processor or blender with some olive oil and salt (I had about 6 cups eggplant flesh and added about ¾ cup olive oil and 2-3t salt). Process until smooth and it reaches your desired texture. Taste and adjust salt and olive oil. Enjoy fresh or freeze, enjoy!