Chef Post's Eggplant Purée


1 jalapeno pepper (deseeded, deribbed, and minced)
1 large eggplant (diced)
1 medium onion (diced)
3 Tbsp olive oil
2 Tbsp sage
2 Tbsp basil
1 1/2 tsp oregano
1 1/2 oz white wine (optional)
3 oz spinach 3 cloves garlic (minced)
1 1/2 tsp balsamic vinegar
1/2 tsp red wine vinegar
1 tsp crushed red pepper
2 Tbsp tomato paste
Salt and pepper to taste



Sauté vegetables until eggplant is tender and onions are Add garlic, herbs, and tomato paste
Stir to combine
Deglaze pan with wine (optional) and vinegar
Add crushed red pepper, then purée until smooth
Salt and pepper to taste

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