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Eggplant Puree

If I remember correctly, this recipe is from the Liberty Bar in San Antonio. Every time my BFF in grad school and I went to eat there, we always started with this appetizer. And moved on to the beantastic Emiliano Salad.

Course Appetizer
Cuisine Mediterranean
Servings 2 - 4
Author The Cowgirl Gourmet via an article from the Food section of the San Antonio Express-News at least 10 years ago


  • 1 whole eggplant about 1 1/2-2 lbs.
  • olive oil to brush on the eggplant
  • 1 whole head garlic
  • 1 tablespoon olive oil or to taste
  • 1 teaspoon lemon juice or to taste
  • Kosher or sea salt
  • Dash of cayenne
  • Grilled bread or good pita
  • Butter or olive oil
  • Parmesan cheese optional


  1. Place eggplant and garlic in 350 degree oven and bake until very soft, at least 45-50 minutes. Remove from the oven and allow to cool a little. Scoop eggplant out of the skin and put in a food processor.

  2. Slice off top of garlic head with a sharp knife and squeeze softened garlic into the food processor.

  3. Puree to a smooth consistency. Add olive oil and lemon juice to taste in proportion of 3 parts olive oil to 1 part lemon juice. Salt lightly and season with a dash of cayenne.

  4. Serve with grilled bread or toasted pita that has been brushed with butter or olive oil and sprinkled with Parmesan cheese, if desired.