Eggplant Butter
- 1 medium eggplant (about 1 lb.), stemmed and peeled
- Cooking spray
- 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
- 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 450u0b0F). 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 sauteed vegetables, or as a spread or dip.
eggplant, cooking spray, unsalted butter, lemon zest, olive oil, capers, kosher salt, anchovy fillet
Taken from www.myrecipes.com/recipe/eggplant-butter (may not work)