Sunday, January 13, 2008

Aubergine puree

A lot of recipes recommend salting aubergines for an hour before using them. This is supposed to help reduce the bitterness, but there is no need for it.

Ingredients2 good-sized aubergines
juice of half a lemon
½ teaspoon of ground coriander
½ teaspoon of ground cumin

  1. Top and tail the aubergines, peel them, cut them into quarters lengthwise and then into chunks across the way (about an inch thick). Fry the aubergine chunks until they are golden brown. (Use a deep fryer, if you have one. Otherwise, do them in a couple of batches in a large frying pan.)
  2. Drain the chunks and transfer them to a food processer, and add the lemon juice, coriander, cumin, salt and pepper. Whizz until you have a reasonably smooth puree.

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