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Aubergine and Lumpflsh Puree

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  Aubergine 1 Large
  Plain unsweetened yogurt 3 Tablespoon
  Chopped fresh parsley 2 Tablespoon
  Chopped fresh chives 1 Tablespoon
  Garlic 2 Clove (10 gm), peeled and crushed
  Lemon juice 4 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Sesame seeds 2 Tablespoon
  Lumpfish 2 Tablespoon (Black Or Orange Roe)
  Black pumpernickel 4 , cut into squares
  Fresh chives 6 , chopped (For Garnish)

1. Char the aubergine either by baking it whole in the oven, or putting it under a preheated grill. (If it is grilled it will need turning regularly.) The aubergine skin should be blistered and wrinkled and the flesh inside should be soft. Allow to cool.
2. Scoop out all the aubergine flesh and squeeze gently in a piece of clean muslin to get rid of any bitter juices. (Do not squeeze tightly.)
3. Blend the aubergine flesh to a puree in a liquidizer or food processor; add the yogurt, parsley, chives, garlic, lemon juice and salt and pepper to taste. Blend once again until smooth.
4. Stir the sesame seeds into the puree; cover and chill for 1-2 hours.
5. Spoon the puree on to small plates; make a 'well' in each portion and fill with lumpfish roe.
6. Sprinkle each portion with chopped chives and serve with the pumpernickel squares.

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes

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Aubergine And Lumpflsh Puree Recipe