Roasted Eggplant With Pea Puree

By: Sheila Reynolds

This healthy roasted eggplant with pea puree recipe is surprisingly easy to make and will surprise your dinner guests with your creativity. This can make for a great appetizer especially if your dinner theme is Italian.


  • 1 eggplant, cut into rounds
  • 1 bag frozen peas
  • 4 tbs. chives, chopped
  • 1 clove garlic
  • Olive oil
  • Salt and pepper
  • Cherry tomatoes, rinsed and patted dry


  1. Heat the oven to 450 degrees. Arrange the eggplant rounds on a baking sheet and season both with salt and pepper. Drizzle liberally with olive oil. Roast until soft and lightly browned, flipping once, 20 to 30 minutes.
  2. Steam the peas according to package directions. Add to a food processor along with a clove of garlic. Season with salt and pepper. Puree until just combined, adding olive oil to bring the mixture together.
  3. Remove to a bowl and fold in chives. Place the eggplant on a platter and top with the puree, adding a cherry tomato to each. Serve warm or at room temperature.