PATLICAN EZMESI / Eggplant puree (Middle East)
Grilled eggplants chopped and prepared with garlic, lemon and olive oil. This puree is served very cold, well deserves its nickname of the poor's caviar.
Ingredients for 6-8 people:
3 small onions
3 small tomatoes, peeled and cut into small pieces
1 half onion, coarsely chopped
4 tablespoons olive oil
3 cloves of garlic
2 tablespoons finely chopped parsley
The juice of 1 lemon
Salt and pepper
Preheat the oven to 200 °. Cook the whole eggplant and three small onions for about 30 minutes.
Then cut the eggplants in half and remove the pulp with a spoon.
Eliminate the skin.
Combine the eggplant, tomatoes, chopped onion, garlic and parsley in a blender or in a bowl, and mix them carefully.
While you are mixing add gradually the oil and lemon juice.
Serve cold with boiled eggs, sliced tomatoes and hot toast.
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