Vegetables

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Eggplant Pulp
  • Eggplant
  • Vegetables
Eggplant Pulp Serves:   4
(serving size: 1/4 cup)

  • Prep Time:   5 minutes
  • Cook Time:   1 hour
  • Total Time:   1 hour 5 minutes

Ingredients

Eggplant

Directions

When eggplants are subjected to high heat, their insides turn soft and mushy and for some reason smoky. This pulp is not pretty, but it’s delicious, low-calorie, full of antioxidants and many recipes are based on it.

There are several ways to turn an eggplant into pulp:
--Prick it with a fork wrap it in foil loosely place it in a 400 degree oven and leave it there for about an hour until it collapses and the skin is black. Allow to cool split and then scrape out the pulp
--OR don’t wrap in foil just put in on a baking sheet; 
--OR—cut it in half brush the exposed flesh with oil place face down on a cookie sheet as above 
--OR—impale on a knife or skewer and hold over a flame until blackened and soft (I’m including this one because it’s on a lot of websites, but it sounds like a good way to burn your fingers and drop your eggplant into the fire).

Once you’ve scraped the pulp—don’t worry if you get a few bits on skin—you can freeze it or use it any of these recipes; the flesh will last for a couple of days in a tightly closed plastic bag or container.

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