I love aubergine (or eggplant, as I grew up calling it) and I love it when it’s been creamed. It tastes so rich, but it’s actually very healthy and there is no real cream in it. It’s great with pita or over pasta or as a base for a stew. You can serve tofu or even fish on a bed of creamed aubergine.
Ingredients:
1 aubergine
olive oil
salt
lemon juice
Instructions:
1. Rub the aubergine with olive oil and salt, then wrap it in aluminium. Bake for about an hour at 220 C.
2. Using a hand mixer, blend the aubergine until it is creamy, adding in more olive oil (about 3 tbsp). If you wish, you can peel it first, but I like it with the peel.
3. Season with lemon juice.
4. Eat on toast or with pita or use it with pasta (see tomorrow’s post).
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