Aubergine Purée

According to a recent survey, aubergines have bumped off sprouts from the children list of most hated vegetables, so this might not be to manlings taste but it is absolutely delicious. I made an aubergine purée when Helen came to dinner on Thursday and as she has promised to leave a comment, there is only one thing for me to do...

The original recipe is for ravioles on a bed of spinach topped with smoked salmon however, in our case the original recipe became: very battered ravioles cunningly smuggled back from France in his bag and looking poorly after their flight, now lying down on a bed of aubergine purée and tucked in under a sliced of smoked salmon.

But let's concentrate on the delicious Aubergine Purée for which you will need :

•2 medium aubergines
•3 tbs of Tahiti and the equivalent in cream or Greek yogurt
•2 tbsp freshly chopped coriander
•1/2 clove garlic, peeled and crushed
•Squeeze of lemon juice
•Salt and freshly ground black pepper

1.Heat the oven to 200C/400F/Gas6. Roast the aubergines on a baking sheet until tender - about 20-30 minutes. Cool.

2.Peel and squeeze out any juices. Put in a food processor and whiz together with the fresh coriander, garlic, lemon juice, Tahiti and yogurt and a little seasoning.

3. Add a little more yogurt or Tahiti if it looks too thick, put back into a saucepan and heat it up before serving.

This, on its own is great, but to get the restaurant experience, top with cooked ravioles which really are tiny raviolis and cover with a slice of smoke salmon.

Bon appetit.

No comments:



Related Posts with Thumbnails