Eggplant Puree Recipe
Ingredients
| Aubergines | 1 1/4 Pound, sliced | |
| Tomatoes | 7 Ounce, coarsely chopped | |
| Garlic | 2 Clove (5gm), halved | |
| Vinegar | 1 Teaspoon | |
| Sour cream | 4 Tablespoon | |
| Curry powder | 1/2 Teaspoon | |
| Salt | To Taste | |
| Pepper | 1 |
Directions
Put the eggplant (aubergines), tomatoes, garlic and 4 tablespoons (2 tablespoons) of water in a casserole.
Cover and microwave on HIGH for 10 minutes.
Leave to stand for 2 minutes.
Drain the contents of the casserole and discard the cooking liguid.
Puree the vegetables in a food processor, adding the vinegar, sour cream (creme fraiche) and curry powder.
Add salt and puree once more.
Taste before adding pepper.
Pour the puree into a dish
Cover and microwave on HIGH for 10 minutes.
Leave to stand for 2 minutes.
Drain the contents of the casserole and discard the cooking liguid.
Puree the vegetables in a food processor, adding the vinegar, sour cream (creme fraiche) and curry powder.
Add salt and puree once more.
Taste before adding pepper.
Pour the puree into a dish
Chef
