Theodore Kyriakous Warm Purée Of Aubergine Eggplant Recipes

BALKAN EGGPLANT AND CHILE PURéE

Steps:

• Preheat the oven to 450 degrees. Line a baking sheet with foil or parchment and oil lightly with olive oil. Cut the eggplants in half lengthwise, then with the point of a knife score them down to the skin, but not through it. Place cut side down on the oiled baking sheet, and bake for 30 minutes, until thoroughly softened and beginning to collapse. Remove from the oven and place, cut side down, in a colander in the sink. Leave to drain and cool for 30 minutes.
• Roast the chiles over a burner flame, or under the broiler, until charred. Transfer to a bowl, cover tightly and allow to cool. Put on plastic gloves and peel and seed the chiles.
• Peel the eggplant and purée in a food processor fitted with the steel blade. Add the chiles to the food processor, along with the tomato paste and salt to taste. Process until everything is blended together.
• Place the garlic and 1/4 teaspoon salt in a mortar and pestle and mash until you have a smooth purée.
• Heat 2 tablespoons of olive oil over medium heat in a medium-size nonstick skillet and add the garlic. Cook for about 30 seconds, then stir in the paprika. Cook, stirring, for about 30 seconds, then stir in the eggplant purée. Bring to a simmer and cook stirring, until the purée is quite thick. Stir in the remaining olive oil, taste and adjust salt.
• Remove from the heat, cool and transfer to a jar. Place a thin film of olive oil over the top if storing.

EGGPLANT PUREE WITH YOGURT

Steps:

• Preheat broiler. Using a sharp knife, prick eggplants in 3 to 4 places with the point of the knife so that they will not burst. Place eggplants on a baking sheet, and place under the broiler. Broil, turning occasionally, until skins are black and blistered and very soft when you press them. Remove, and let cool.
• When cool enough to handle, peel eggplants and place them in a colander to drain. When drained, roughly chop flesh and return to the colander. Mash flesh with a fork until smooth and let drain.
• Transfer flesh to a medium bowl. Add oil, yogurt, and lemon juice; stir until thoroughly combined. Stir in garlic and salt. Transfer to a serving bowl, and garnish, if desired, with parsley and pomegranate seeds. Serve cold.

SMOKED AUBERGINE PURéE

Steps:

• Heat grill to very hot. Slice the aubergines in half lengthways, then grill for 25 mins, turning occasionally, until soft - the skin will remain firm, but the flesh will soften. Lift the aubergines off the grill and leave until cool enough to handle.
• Using a sharp knife, score the grilled flesh and scoop out the flesh with a spoon. Tip into a bowl and mash with a fork until you get a thick pulp. Beat in the lemon juice and garlic. Add the yogurt and dill, and season. Serve while still warm.

EGGPLANT PUREE RECIPE BY TASTY

Steps:

• Scoop out flesh of roasted eggplant into a medium sized mixing bowl.
• Add the garlic, lemon, salt, and olive oil. Mash together with a fork until loose puree forms.
• Garnish with parsley, sumac, and more olive oil.
• Enjoy!

AUBERGINE (EGGPLANT) IN TOMATO SAUCE

Steps:

• In a blender, whizz the garlic, ginger and chillies with just enough water to form a thin paste.
• Cut the aubergines lengthwise into four thick slices, then cut across into 1 ½ inch thick chunks; heat the sunflower oil in a wide lidded pan and fry the aubergines in batches until completely tender and reddish-brown on both sides; when each batch is finished, lift from the pan using a slotted spoon and place in a sieve over a bowl; leave for 30 minutes to drain off the surplus oil.
• In the same pan, use 2 tablespoons of the drained oil and heat through; add the cumin, fennel and coriander seeds and fry for a few seconds; add the tomato, tomato puree, garlic/ginger/chilli paste, turmeric and salt; cook gently, stirring well, for about 10 minutes until the mixture thickens.
• Add the drained aubergines to the tomato sauce, cover the pan and cook gently for about 15 minutes.
• Serve at once, or leave overnight in the fridge for the flavours to develop; sprinkle with cilantro leaves before serving.