Roasted and Puréed Aubergine Salad Patlıcan Salatası
Ingredients
- 2 large aubergines*, leave the stems on
- 1 tbsp. olive oil
- 1 tbsp. lemon juice
- 1 large clove garlic, crushed
- Salt
- Freshly ground black pepper
- Chopped parsley to decorate
- Mix in: 1 small roasted red pepper (from a jar)
- chopped into small pieces and about 12 walnuts
- or pecans, roughly chopped
- Add finely chopped green or red chilli pepper, to taste
- Mix in approx. 4tbsp. yoghurt/per aubergine, to make it nice and creamy and sprinkle with walnuts or pecans
- * The rather plump, fat aubergines tend to have more seeds in, choose ones that are long and thin
Method
These are ideal for roasting on the barbecue. If not roast well over a flame on the hob. Using the stems as a handle, turn them round as they are cooking until they are well charred and very soft inside.
Take the aubergines and lay them on a chopping board. Although they are hot, with the help of a sharp knife and a fork you should be able to gently ease off the skin. Take every bit of the blackened skin off (any black bits will show up when it is puréed). Aubergines may vary, but if the aubergine does have thick wedges of seeds in - take these out, otherwise you don’t need to bother. Put the pulp into a colander, press out the excess juice and pat dry with kitchen towel.
Now you can either mash with a fork or put into a small blender. Add the olive oil and lemon juice. Mix until puréed. Empty into a bowl and add the crushed garlic, salt and freshly ground black pepper to taste. Leave as it is or try any of the variations.
Serve sprinkled with parsley whichever variation you choose.