Rabat aubergine puree

Yield: 1 servings

Measure Ingredient
3 pounds Aubergines; skin peeled in 1/2
\N \N ; inch stripe and
\N \N ; then sliced in 1/2
\N \N ; inch slices
\N \N Salt and freshly ground pepper
8 tablespoons Olive oil
3 \N Garlic cloves; minced
2 teaspoons Sweet paprika
1¼ teaspoon Ground cumin
5 fluid ounce Water
¼ teaspoon Cayenne
3 tablespoons Lemon juice; (3 to 4)
1 tablespoon Fresh parsley; chopped
3 \N Lemon slices or tomato wedges
\N \N Crusty country style bread

Preheat oven to 375F.

Place the aubergine in a colander and sprinkle with sea salt. Leave for 30 minutes to release the bitter juices. Rinse and pat dry.

Using half the olive oil, brush a baking sheet liberally. Brush the aubergine slices lightly with 2tbsp oil. Place the aubergine slices in a single layer on the baking sheet. Bake and turn occasionally, until they are a light golden brown on both sides, 20-30 minutes.

Place the aubergine slices in a bowl and with a fork or potato masher, mash the aubergine with the garlic, paprika, cumin, water, salt and pepper. Heat the remaining olive oil in a large frying pan. Fry the mashed aubergine very slowly, uncovered, turning the aubergine occasionally until the moisture evaporates - for 20 minutes. Stir the lemon juice into the aubergine mix and cook for 1 minute longer. Season with salt and pepper.

Decorate with freshly chopped parsley, lemon and tomato wedges if required.

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