Advertisement
Aubergine Purée with Yoghourt
Preparation info
- Difficulty
Easy
Appears in
Published 1986
A similar recipe to this one, called buran, is to be found in al-Baghdadi’s thirteenth-century cookery manual. Fried meat balls are added to the purée, and the dish is seasoned with ground cumin and cinnamon.
Ingredients
3 3 tablespoons 300 ml ½</
Method
Cook and peel the aubergines as described in the previous recipe, and squeeze them to remove the bitter juices.
Mash them with a fork in a bowl or put through a blender. Add the olive oil gradually, beating constantly. Then add the yoghourt and mix vigorously until it is thoroughly blended with the aubergine purée. Mix in the remaining ingredients (except parsley