Purée D’aubergines

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Peel the aubergines or egg plant, cut them in slices, sprinkle them with salt and after a few hours squeeze them well and wash them to remove the excess of salt; boil them in very little water. When they are quite soft press them through a sieve, season them with salt and pepper, and add, as you would for a purée of potatoes, hot milk and butter till you get the right smooth consistency.