Few vegetables behave better in the world of vegetable creams, purées and dips than the aubergine. Proof of this is the famous baba ganoush or Arabic mutabal, based on roasted eggplantbut today we are going to break a spear in favor of a puree with a spoon that is very typical of our kitchen.
As with other vegetable creams, this aubergine purée can be complement with the vegetable you wantfor example carrots or tomato, although by itself it already has a lot of charm.
One of the tricks to make this aubergine purée even tastier is to add smoked aubergine, which we can roast in the oven and then mash to make this puree. If you don’t want, you can also make this cream without smoked aubergine, simply cooking them in a saucepan.
Be that as it may, this aubergine purée is very easy to prepare and in addition to being able to add those vegetables that we have mentioned, you can also you can add potato and leek. It is even a very common puree to give it to babies, so take note
Julienne the leek and mince the garlic. Peel the aubergine and cut into 2-centimeter cubes. Poach the leek with the garlic in butter or oil 20 minutes over low heat.
Sauté the aubergines so they take on color. Add the aubergines, the potatoes in cachelos, the broth and the cream and cook 25 minutes covered over low heat.
shred everything and season with salt and pepper.
Moulinex A45306 Puree Paste, Stainless Steel, Silver, 24 cm, 1 Unit
With what to accompany mashed aubergine
First easy and simple dish for the whole familythis aubergine purée can be complemented with the second course you want: some fried eggs, a French omelette, a grilled chicken breast, a little grilled fish baked in the oven… Whatever you can think of.
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