This light and airy pureed eggplant is based on the Turkish dish, Hunkar Begendi and goes fantastically with grilled lamb.
2 medium eggplants
2-3 tbsp olive oil
1 tsp salt
1 tsp pepper
Place eggplants under a hot broiler completely intake. Let them char for at least 20 minutes, then remove from heat a let cool before handling. Remove the cooked flesh by peeling of the skin or scooping out the flesh and place in a colander. Let sit at least 1 hour to let the water drain.
Reheat eggplant in a skillet or in the microwave, then puree with olive oil, salt and pepper. You could also add fresh rosemary.
2-3 tbsp olive oil
1 tsp salt
1 tsp pepper
Place eggplants under a hot broiler completely intake. Let them char for at least 20 minutes, then remove from heat a let cool before handling. Remove the cooked flesh by peeling of the skin or scooping out the flesh and place in a colander. Let sit at least 1 hour to let the water drain.
Reheat eggplant in a skillet or in the microwave, then puree with olive oil, salt and pepper. You could also add fresh rosemary.
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