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Video: Turkish Eggplant Puree. Step-by-step Recipe With Photo
2024 Author: Ava Durham | [email protected]. Last modified: 2023-12-17 00:23
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.
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.
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.
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.
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.
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.
Extract the pulp from all the baked vegetables, cut into small cubes.
Heat the olive oil and butter in a deep frying pan, add finely chopped onions. Pass it until transparent for about 5 minutes.
When the onion becomes soft and transparent, add premium wheat flour.
Fry the flour until golden brown, after it turns slightly yellow and acquires a light nutty flavor, you can continue cooking.
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.
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.
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.
Serve Turkish-style eggplant puree hot. This puree is usually eaten with meat or fish. Bon Appetit!
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