Eggplant puree the easy way
4 servings
70 minutes
Eggplant puree is an embodiment of Turkish culinary simplicity and sophistication. Baked until soft, the eggplants acquire a light smoky aroma that harmonizes with the spiciness of garlic and the freshness of cilantro. Olive oil adds tenderness to the dish, while salt and black pepper highlight the natural sweetness of the vegetables. Known in Turkish cuisine as patlıcan püresi, this dish is often served as an appetizer or side dish with meat and fish, and is also used as a base for sauces and pastes. It can be enjoyed hot or cold, spread on fresh bread or complemented with yogurt sauces. The ease of preparation makes it an ideal choice for a quick yet exquisite dish that can adorn any table with its Eastern flair.
1
Wash the eggplants, remove the stems. Make several lengthwise cuts on the eggplants. Grease a pan or baking sheet with a little oil. Place the prepared eggplants.
- Eggplant: 750 g
- Olive oil: 50 ml
2
Place the eggplants in an oven preheated to 170 degrees and bake for 45–60 minutes, depending on the size of the vegetables.
3
Place the cooked eggplants with the skin in a blender. Add oil, salt, black pepper, and chopped cilantro. Squeeze in the garlic.
- Olive oil: 50 ml
- Salt: to taste
- Ground black pepper: to taste
- Cilantro: 0.5 bunch
- Garlic: 3 cloves
4
Whip to the desired puree consistency. It can be served hot or cold.
