Roasted brinjal purée

Name: Roasted brinjal purée
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 500.00 g aubergines; 30.00 ml sesame seeds toasted; 5.00 ml cumin seeds, toasted; 3.00 garlic large cloves, crushed; 30.00 ml fresh parsley chopped; 30.00 ml lemon juice; salt and freshly ground black pepper; 1.00 ml dried chilli crushed; fresh chillies 573

6 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (9)

500.00 g	aubergines
30.00 ml	sesame seeds — toasted
5.00 ml	cumin — seeds, toasted
3.00	garlic — large cloves, crushed
30.00 ml	fresh parsley — chopped
30.00 ml	lemon juice
	salt and freshly ground black pepper
1.00 ml	dried chilli — crushed
	fresh chillies — 573

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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.