Aubergine Purée

Name: Aubergine Purée (Puré de Berenjenas)
Yield: Makes enough for 4-6, but that depends on your appetite or generosity
Cuisine: Spain
Ingredients: 5 tablespoons olive oil; ½ teaspoon caster sugar; ¼ teaspoon ginger; A splash of dry white sherry; Finely grated zest of ½ lemon; 1 large aubergine, cut into chunks; 2 cloves of garlic, finely chopped; ¼ teaspoon cinnamon; ¼ teaspoon ground cumin

Puré de Berenjenas

Preparation info

Makes enough for
4-6

Difficulty
Easy

Appears in

Floyd on Spain

By Keith Floyd

Published 1992

About

This brilliant chutney goes well with cold meats or cheese, but is especially good with roast suckling pig or pork.

Ingredients

5 tablespoons olive oil
2 cloves of garlic, finely chopped
1 large

Europe
Spain
Sauce
Spicy
Vegan
Mediterranean

Method

Heat the oil in a frying pan and sauté the garlic for a couple of minutes. Throw in the chunks of aubergine and fry gently for about 10 minutes over a medium heat, turning frequently. By this time they will have gone quite soft and pulpy, so they are ready for tipping into your food processor or blender with all the other ingredients. Blend for about 15 seconds or so and serve with