Free Recipe Rabat Aubergine Puree
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Rabat Aubergine Puree Recipe
3 lb Aubergines; skin peeled in
-1/2
; inch stripe and
; then sliced in 1/2
; inch slices
Salt and freshly ground
-pepper
8 tb Olive oil
3 Garlic cloves; minced
2 ts Sweet paprika
1-1/4 ts Ground cumin
5 fl Water
1/4 ts Cayenne
3 tb Lemon juice; (3 to 4)
1 tb Fresh parsley; chopped
3 Lemon slices or tomato
-wedges
Crusty country style bread
Rabat Aubergine Puree Preparation
Preheat oven to 375F. Place the aubergine in a colander and sprinkle with sea salt. Leave for 30 minutes to release the bitter juices. Rinse and pat dry. Using half the olive oil, brush a baking sheet liberally. Brush the aubergine slices lightly with 2tbsp oil. Place the aubergine slices in a single layer on the baking sheet. Bake and turn occasionally, until they are a light golden brown on both sides, 20-30 minutes. Place the aubergine slices in a bowl and with a fork or potato masher, mash the aubergine with the garlic, paprika, cumin, water, salt and pepper. Heat the remaining olive oil in a large frying pan. Fry the mashed aubergine very slowly, uncovered, turning the aubergine occasionally until the moisture evaporates – for 20 minutes. Stir the lemon juice into the aubergine mix and cook for 1 minute longer. Season with salt and pepper. Decorate with freshly chopped parsley, lemon and tomato wedges if required. Converted by MC_Buster. Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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