Kahrmus Aubergine Puree

Ingredients

1 kg (2 lbs.) eggplants
4 – 5 cloves garlic
1 1/2 tsp cumin
1 tsp salt
1 tsp paprika
1/2 tsp cayenne pepper
1/3 cup olive oil
1/2 cup water
2 tbsp chopped fresh parsley
2 tbsp chopped fresh cilantro
3 tbsp lemon juice

Method

Peel and chop the eggplant into 1/4in cubes. Place in a deep skillet with garlic, spices, olive oil and water. Cover, and cook for about 20 minutes over medium to medium-high heat, stirring
occasionally. Add a little water during the cooking if necessary.

When the eggplant is very tender, mash it with the back of a spoon. Add the parsley, cilantro and lemon juice, and cook for another few minutes to reduce any liquids. Remove from the heat.

Serve the eggplant puree at room temperature or chilled. If desired, garnish with a little fresh parsley or a sprinkle of crushed red pepper flake.


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