I love how I’ve gained such a reputation as one who will take any and all items of fresh produce off your hands.

I’m gifted with fresh veggies from over bountiful gardens, as well as the over bountiful refrigerators and grocery baskets of frequent travelers.

I feel pretty lucky.

This week’s booty was that of baby eggplant.

I find there are many a fellow who simply don’t care for the super seedy, meaty texture of the deeply purple globe.

Those who reside in our house, however, adore the distinctly different and true divinity of the earthly edible.

Blistered, swirled, and pureed, we certainly enjoyed our colorful, bulbous bounty.

Blistered Baby Eggplant Puree with Savory Whip

4 baby eggplant
1/3 tsp. garlic salt
fresh ground pepper
1 Tbs. extra virgin olive oil
1 Tbs. feta cheese (optional)

1 cup broccoli florets
1/2 cup fresh baby spinach
1/2 cup fresh cilantro
1/4 cup fresh basil
1 Tbs. extra virgin olive oil
sea salt and pepper

Organic Pasta Sauce (optional)

Preheat the oven to 475 degrees. Wash and dry the eggplant and place on a parchment lined baking dish. Roast, whole, for about 25-35 minutes, until the outside skin becomes “blistered” and each globe becomes super soft when pricked with a fork. Remove from oven and allow to cool.

Meanwhile, in a separate pot, steam or boil broccoli until soft. Drain, and transfer to a high speed blender. Add remaining ingredients and whip until super smooth and fragrant.

Once the eggplant is cool enough to handle, remove stems and skins, and mash together with the garlic salt, pepper, and oil. Stir in feta cheese as well, if desired.

Serve the eggplant mash alongside the fragrant whip, as well as with some super amazing pasta sauce for a splash of extra flavor and color!

By the way, if you’d care to gift me any of your produce, I’ll accept with open hands any day.