Theodore Kyriakous Warm Purée Of Aubergine Eggplant Recipes

EASY GREEK-STYLE EGGPLANT RECIPE

Steps:

• Heat oven to 400 degrees F.
• Place eggplant cubes in a colander over a large bowl or directly over your sink, and sprinkle with salt. Set aside for 20 minutes or so to allow eggplant to "sweat out" any bitterness. Rinse with water and pat dry.
• In a large braiser, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add onions, peppers, and chopped carrot. Cook for 2-3 minutes, stirring regularly, then add garlic, bay leaf, spices, and a dash of salt. Cook another minute, stirring until fragrant.
• Now add eggplant, chopped tomato, chickpeas, and reserved chickpea liquid. Stir to combine.
• Bring to a rolling boil for 10 minutes or so. Stir often. Remove from stove top, cover and transfer to oven.
• Cook in oven for 45 minutes until eggplant is fully cooked through to very tender. (While eggplant is braising, be sure to check once or twice to see if more liquid is needed. If so, remove from oven briefly and stir in about 1/2 cup of water at a time.)
• When eggplant is ready, remove from oven and add a generous drizzle of Private Reserve EVOO, garnish with fresh herbs (parsley or mint). Serve hot or at room temperature with a side of Greek yogurt or even Tzatziki sauce and pita bread.

EGGPLANT PUREE RECIPE BY TASTY

Steps:

• Scoop out flesh of roasted eggplant into a medium sized mixing bowl.
• Add the garlic, lemon, salt, and olive oil. Mash together with a fork until loose puree forms.
• Garnish with parsley, sumac, and more olive oil.
• Enjoy!

EGGPLANT PURéE WITH WALNUTS

Steps:

• 1. Preheat oven to 450°F. Wash the eggplants and pat dry. Puncture the skin in several places with a fork. Place on an ungreased pan and bake for about 25 minutes, turning, until the skin is blistered and shriveled. Remove from oven and cool for a few minutes, until easy to handle.
• 2. While the eggplants are roasting, pulse the garlic, walnuts, and 2 tablespoons of the olive oil together in a food processor until ground and pastelike.
• 3. Cut off the stem and cut the eggplant in half lengthwise. Using a spoon, scrape out the pulp, discarding as many of the seeds as possible. Add the eggplant, a little at a time, to the bowl of the food processor and pulse on and off. Add the lemon juice, vinegar, and remaining olive oil and pulse until well combined. The eggplant puree does not have to be perfectly smooth. Season with salt and add a bit of sugar if necessary, as eggplants sometimes impart a trace of bitterness.

THEODORE KYRIAKOU'S WARM PURéE OF AUBERGINE (EGGPLANT)

Steps:

• Char the aubergines thoroughly (on a BBQ or under the grill). Once blackened, place them in a plastic bag and leave them to cool; once cool, they are easy to peel.
• Chop the aubergine pulp and use either a pestle and mortar or a food processor or blender to reduce the pulp to a purée.
• Heat the milk, cream, butter and nutmeg in a saucepan and add the puréed aubergine; ctir to combine, then simmer this mixture for 15 minutes, during which time it should begin to thicken slightly.
• Transfer the purée to a serving jug or dish, season to taste with salt and pepper, and serve with the chopped parsley on top.