You are here

Eggplant Puree

admin's picture
Ingredients
  Sliced eggplant 1 1⁄4 Pound (Aubergines)
  Coarsely chopped tomatoes 7 Ounce
  Garlic 2 Clove (10 gm), halved
  Vinegar 1 Teaspoon
  Sour cream 4 Tablespoon (Crème Fraiche)
  Curry powder 1⁄2 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

Put the eggplant (aubergines), tomatoes, garlic and 4 tablespoons (2 tablespoons) of water in a casserole.
Cover and microwave on HIGH for 10 minutes.
Leave to stand for 2 minutes.
Drain the contents of the casserole and discard the cooking liguid.
Puree the vegetables in a food processor, adding the vinegar, sour cream (creme fraiche) and curry powder.
Add salt and puree once more.
Taste before adding pepper.
Pour the puree into a dish

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Microwaving
Interest: 
Everyday, Healthy

Rate It

Your rating: None
4.35625
Average: 4.4 (16 votes)