Turkish Eggplant Puree. Step-by-step Recipe With Photo

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Turkish Eggplant Puree. Step-by-step Recipe With Photo
Turkish Eggplant Puree. Step-by-step Recipe With Photo

Video: Turkish Eggplant Puree. Step-by-step Recipe With Photo

Video: Turkish Eggplant Puree. Step-by-step Recipe With Photo
Video: HUNKAR BEGENDI (the Sultan was delighted) RECIPE - Kebab Served With Creamy Eggplant Puree 2024, March
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Turkish eggplant puree is a delicious vegetable puree with cream and cheese, once cooked, you simply will not cook eggplant according to other recipes. Turks know a lot about eggplants and other vegetables, and this recipe is a clear confirmation of this.

A little flour and cream are an obligatory and necessary addition to vegetables, these products make the puree lighter and more appetizing in appearance. As for the taste, it is simply beyond competition. Everything is prepared very simply, this side dish is within the power of a novice cook, like many other dishes of not complicated folk cuisine.

Turkish eggplant puree
Turkish eggplant puree

If you are cooking in the oven, then just set aside some space for a few eggplants. When baked, they practically do not emit any odors, so they will feel good next to the chicken and even next to the biscuit.

  • Cooking time: 45 minutes
  • Servings: 3

Ingredients for Turkish Eggplant Puree:

  • 500 g eggplant;
  • onion head;
  • 25 g butter;
  • 10 g olive oil;
  • 20 g wheat flour;
  • 80 ml cream or milk;
  • 50 g of hard cheese;
  • 5 g of salt.

A method of cooking mashed eggplant in Turkish

We choose small, ripe eggplants with a bright, firm skin. Large vegetables will take a long time to bake, so I advise you to choose a smaller size, then the cooking process is significantly reduced.

Choosing eggplant
Choosing eggplant

We take a frying pan with a thick bottom, preferably cast iron. Put several onion rings on the bottom, eggplant on top. The onions will burn in the oven, but the eggplants will remain intact.

Put onions and eggplants in a frying pan
Put onions and eggplants in a frying pan

We put in an oven heated to 230 degrees for 20-25 minutes. When the vegetables are soft and the skin shrinks slightly, you can take it out.

We bake eggplants in the oven
We bake eggplants in the oven

Cut the eggplant in half lengthwise, let it cool slightly. Well-baked vegetables become soft, their flesh is viscous, slightly transparent and easily separates from the skin.

Cut and cool the baked eggplant
Cut and cool the baked eggplant

We scrape out the pulp with a spoon, which is removed very easily, and we send the tough skin to the trash bin, it will not be needed.

Extracting the pulp from the baked eggplant
Extracting the pulp from the baked eggplant

Extract the pulp from all the baked vegetables, cut into small cubes.

Cut the eggplant pulp
Cut the eggplant pulp

Heat the olive oil and butter in a deep frying pan, add finely chopped onions. Pass it until transparent for about 5 minutes.

Passing onions
Passing onions

When the onion becomes soft and transparent, add premium wheat flour.

When the onion is cooked, add the flour
When the onion is cooked, add the flour

Fry the flour until golden brown, after it turns slightly yellow and acquires a light nutty flavor, you can continue cooking.

Fry flour and onions until golden brown
Fry flour and onions until golden brown

Pour cream or milk into the pan in a thin stream, mix, rub the resulting lumps. Cook over low heat for 5-6 minutes. In this recipe, it is better to give preference to cream, it will be tastier.

Gently pour in the cream
Gently pour in the cream

Add finely chopped baked eggplant without skin and salt. Grind the ingredients with an immersion blender, heat them on the stove for another 2-3 minutes.

Add the flesh of the baked eggplant and chop
Add the flesh of the baked eggplant and chop

At the very end, put grated cheese. It tastes best with parmesan, but for a budget option, any hard cheese of your choice will do.

Rub hard cheese in eggplant puree
Rub hard cheese in eggplant puree

Serve Turkish-style eggplant puree hot. This puree is usually eaten with meat or fish. Bon Appetit!

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