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.



Ingredients

2 good-sized aubergines
juice of one lemon
1 teaspoon of ground coriander
1 teaspoon of ground cumin
1/2 teaspoon of salt
pepper

Method

1. Top and tail the aubergines, peel them, cut them into quarters lengthwise and then into chunks across the way (about an inch thick). Steam them for 7 minutes until cooked, then fry in olive oil for 2 minutes.
2. Transfer the cooked aubergine to a food processer, and add the lemon juice, coriander, cumin, salt and pepper. Whizz until you have a reasonably smooth puree.