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Creamy Aubergine Purée
Preparation info
- Serves
6
- Difficulty
Easy
Appears in
Published 1978
This most delicious cold purée from Turkey is deceptively easy to make and aubergines are plentiful in the shops during the winter. It is very light in texture and has a distinctive smoky taste. Serve it as a first course with toast, as a dip at a buffet or simply as a snack.
Ingredients
2 - juice of
½ - approx
3 tablespoons
Method
Put the aubergines, unpeeled, under a very hot grill, turning them once or twice until the skin is black and beginning to blister. This will probably take 15-25 minutes. Now peel off all the skin. As they will be hot this is easier to do under cold water, Put them in a large sieve and press them down with a wooden spoon or a plate so that as much juice as possible comes out of them. They will n