Eggplant puree with lime

4 servings

30 minutes

Eggplant puree with lime is an elegant dish of Turkish cuisine that combines the tenderness of baked eggplants with the bright citrus notes of lime. The roots of this recipe delve into Eastern traditions where eggplants are valued for their velvety texture and versatility. The addition of lime gives the dish a subtle tanginess that perfectly complements the natural sweetness of the eggplants. Black pepper adds a light spiciness, creating a balance of flavors. This puree pairs wonderfully with meat or fish dishes but can also be served as a standalone appetizer with crispy bread or lavash. Its ease of preparation makes it an ideal choice for a quick yet sophisticated dinner.

Energy value per serving

• Calories: 38
• Proteins: 1.9g
• Fats: 0.2g
• Carbohydrates: 7.1g

Ingredients

• Eggplants: 600 g
• Lime: 1 pc
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Peel the eggplants, cut them into thick slices, and boil in salted water until soft. Blend the cooked eggplants in a blender.

   Required ingredients:

   • Eggplants: 600 g
   • Salt:  to taste

2. Add lime juice and black pepper to the puree. Mix and serve.

   Required ingredients:

   • Lime: 1 piece
   • Ground black pepper:  to taste