This umami-rich compound butter is the perfect summery spread to put eggplant to delicious use. Spoon the butter over grilled meats, toss with roasted veggies, swirl into sauces or pastas, or sread it simply over grilled bread for a scrumptious snack.
1 medium eggplant (about 1 lb.), stemmed and peeled
1/2 cup (4 oz.) unsalted butter, softened
1 tablespoon lemon zest plus 1 tsp. fresh juice (from 1 lemon)
1 tablespoon olive oil
1 teaspoon drained capers, chopped
3/4 teaspoon kosher salt
1 anchovy fillet
How to Make It
Cut eggplant lengthwise into 3/4-inch-thick slabs. Lightly coat eggplant with cooking spray. Preheat grill or large grill pan coated with cooking spray to medium-high (about 450°F). Grill eggplant, uncovered, until tender, about 6 minutes per side. Cool 10 minutes. Coarsely chop eggplant.
Process chopped eggplant, butter, zest, juice, oil, capers, salt, and anchovy in a food processor until very smooth, 1 to 2 minutes. Use immediately, or store in an airtight container in refrigerator, and bring to room temperature before serving. Use Eggplant Butter to finish grilled meats, stirred into sautéed vegetables, or as a spread or dip.
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