Roasted Eggplant Spread

March 28, 2017

What You’ll Need

Coarse strainer

Juicer Ingredients

2 eggplants (roasted, peeled)
100ml fresh cream
50ml milk
30g garlic (roasted)

Other Ingredients

100g ricotta cheese
20g parmesan cheese
salt & pepper


  1. Prepare roasted eggplants by removing the peel and chopping into 2 inch pieces.
  2. Insert prepared “in the juicer” ingredients into your Hurom juicer and extract.
  3. Combine extracted juice and pulp with ricotta cheese, parmesan cheese, and salt & pepper.
  4. Mix well and serve.

Hurom Tip:

  • Wash the eggplants thoroughly. Lightly cover with extra virgin olive oil and place in oven at 300°F for 30 minutes.
  • Once eggplants are out of the oven and cooled, you can slice them in half lengthwise and scoop out the inside with a spoon.