Preparation info

    • Difficulty

      Easy

Appears in

Food of the Sun: A Fresh Look at Mediterranean Cooking

Food of the Sun

By Alastair Little and Richard Whittington

Published 1995

  • About

Aubergines like being turned into dips. It is one of the things for which God created them and they look happy when you tell them how they are going to end up. The purée is fine on its own, but one way to serve it is with Muhammara Purée and a bean purée, with all three on the same plate and some warm pitta bread to scoop them up.

The aubergines are roasted before they are puréed and, cooked this way, make a nice vegetable in their own right.<