• Anis Ben Fraj,

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 eggplants

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

Preparation:

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.


For more information on menu development, Cooking pot F&B consultancy can help, please complete this contact form or call and we will be happy to guide you through the process.

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