Theodore Kyriakous Warm Purée Of Aubergine Eggplant Recipes

SMOKED AUBERGINE (EGGPLANT) AND VEGETABLE CURRY

Steps:

• Whizz all the spices paste ingredients together in a food processor with 4 Tbsp of water to make a thick coarse paste.
• Pierce the aubergine with a skewer and place directly over a gas flame, or under a hot grill: cook, turning, until charred. Transfer to a plate and leave until cool enough to handle. Cut off the stem and halve the aubergine lengthways. Scoop out the flesh and discard the skin. Whizz the aubergine flesh with the coconut milk.
• Heat the oil in a large pan and fry the onions for 4-5 minutes. Stir in the spice paste and fry for a further 2 minutes. Add the carrot and cook for 10 minutes. Add the orange pepper, tomatoes, chick peas, potatoes and 400ml of water. Bring to the boil and simmer for 20 minutes. Stir in the coconut and aubergine mixture and peas. Bring to the boil and simmer for 10-15 minutes. Garnish with fresh sprigs of coriander and serve with basmati rice.

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!

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.

THEODORE KYRIAKOU'S WARM PURéE OF AUBERGINE (EGGPLANT)

Steps:

• Char the aubergines thoroughly (on a BBQ or under the grill). Once blackened, place them in a plastic bag and leave them to cool; once cool, they are easy to peel.
• Chop the aubergine pulp and use either a pestle and mortar or a food processor or blender to reduce the pulp to a purée.
• Heat the milk, cream, butter and nutmeg in a saucepan and add the puréed aubergine; ctir to combine, then simmer this mixture for 15 minutes, during which time it should begin to thicken slightly.
• Transfer the purée to a serving jug or dish, season to taste with salt and pepper, and serve with the chopped parsley on top.