Rabat Aubergine Puree
- 3 lb Aubergines; skin peeled in
- -1/2
- ; inch stripe and
- ; then sliced in 1/2
- ; inch slices
- Salt and freshly ground
- -pepper
- 8 tb Olive oil
- 3 Garlic cloves; minced
- 2 ts Sweet paprika
- 1 1/4 ts Ground cumin
- 5 fl Water
- 1/4 ts Cayenne
- 3 tb Lemon juice; (3 to 4)
- 1 tb Fresh parsley; chopped
- 3 Lemon slices or tomato
- -wedges
- Crusty country style bread
Preheat oven to 375F.
Place the aubergine in a colander and sprinkle with sea salt. Leave for 30
minutes to release the bitter juices. Rinse and pat dry.
Using half the olive oil, brush a baking sheet liberally. Brush the
aubergine slices lightly with 2tbsp oil. Place the aubergine slices in a
single layer on the baking sheet. Bake and turn occasionally, until they
are a light golden brown on both sides, 20-30 minutes.
Place the aubergine slices in a bowl and with a fork or potato masher, mash
the aubergine with the garlic, paprika, cumin, water, salt and pepper. Heat
the remaining olive oil in a large frying pan. Fry the mashed aubergine
very slowly, uncovered, turning the aubergine occasionally until the
moisture evaporates - for 20 minutes. Stir the lemon juice into the
aubergine mix and cook for 1 minute longer. Season with salt and pepper.
Decorate with freshly chopped parsley, lemon and tomato wedges if required.
Converted by MC_Buster.
Place the aubergine in a colander and sprinkle with sea salt. Leave for 30
minutes to release the bitter juices. Rinse and pat dry.
Using half the olive oil, brush a baking sheet liberally. Brush the
aubergine slices lightly with 2tbsp oil. Place the aubergine slices in a
single layer on the baking sheet. Bake and turn occasionally, until they
are a light golden brown on both sides, 20-30 minutes.
Place the aubergine slices in a bowl and with a fork or potato masher, mash
the aubergine with the garlic, paprika, cumin, water, salt and pepper. Heat
the remaining olive oil in a large frying pan. Fry the mashed aubergine
very slowly, uncovered, turning the aubergine occasionally until the
moisture evaporates - for 20 minutes. Stir the lemon juice into the
aubergine mix and cook for 1 minute longer. Season with salt and pepper.
Decorate with freshly chopped parsley, lemon and tomato wedges if required.
Converted by MC_Buster.
