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Aubergine Puree

Serves 4, takes 50 minutes

This isn’t the more familiar baba ganoush, instead it’s is a super sophisticated puree that works beautifully as a garnish/accompaniment to many fish dishes, Mediterranean Fish Parcels for instance, and of course Falafel

1 very large aubergine, or 2 medium sized ones
30g grated cheddar cheese
2 dstspns yoghurt
1.5 tsps tahina paste

  • Put the aubergine(s) on a baking tray and bake them at 200C for 40 minutes, until they go soft, and the skin is shrivelled. Let them cool a bit, so as not to burn your hands, then skin them, and discard the skin 
  • Liquidise the aubergine flesh with the other ingredients, till ultrasmooth