Roasted brinjal purée


Ingredients 9
Servings 6
Time

Ingredients

  • 500
    g
    aubergines
  • 30
    ml
    lightly toasted sesame seeds
  • 5
    ml
    lightly toasted cumin seeds (optional)
  • 3
    large cloves garlic, crushed
  • 30
    ml
    chopped parsley
  • 30
    ml
    fresh lemon juice (or more to taste)
  • salt and milled pepper
  • 1
    ml
    crushed dried chilli (optional)
  • olive oil
 

Method

 
Wash brinjals, prick with a fork and bake in a preheated 200 ºC oven for 30 to 40 minutes, or until flesh feels soft when pierced with a knife. Allow to cool, then remove skin. Place pulp in a food processor (this isn't vital but it's certainly easier). Add all other ingredients, except olive oil. Process until smooth. With processor motor running (or stirring vigorously with a fork), add the olive oil in a slow stream to create a creamy purée. Season and serve.
 

Read more on: bake
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.