Best-Ever Roasted Eggplant Puree – ethnic – Hope you will like this one also, it is one of the best ethnic. View the video also if available, and feel free to comments, share.
Vegeterian Tips: It s true ladies and gentleman! Certain fast food restaurants are now offering veggie burgers, as well as salads. While most of the salads may come with chicken or meat, you can ask them to leave it off. Just be careful of the dressings, as most have tons of sugar and calories. You also have baked potatoes, or fruit and yogurt options.
Ingredients (use vegan versions):
- 4-5 long, thin eggplants
- 1 tablespoon olive oil
- 1 lemo
- 1 teaspoon vegan red wine vinegar
- garlic salt to taste
- 2 tablespoons non-dairy yogurt substitute
Directions:
This is a traditional Turkish recipe.
The procedure is the most important part of making a
successful roasted eggplant puree. Follow this exactly.
Roast the eggplants until totally dead and charred and
black. To do this you can put them directly on the heating
element of your stove, on the gas flame, or on the ceramic
top of your stove. Putting it in the oven will NOT work
unless you are able to actually CHAR the eggplant. Eggplant
is one of the few vegetables that will not taste right
unless totally cooked and even overcooked. After the
eggplant is totally, utterly dead, put it into a bowl of
tepid water and let it soak a few minutes while you are
charring the next eggplant. Putting it in water lets the
charred taste to soak in. You can easily peel off the
charred skin of the eggplant while it is in the water.
After peeling and cutting off the stem, dice the eggplant
and then mash it with a fork. Add to bowl, along with olive
oil, lemon juice, vinegar, garlic salt and yogurt
substitute. Mix well. Adjust lemon juice and vinegar
amounts to taste.
Best served room temperature with a good vegan bread.
Serves: 4
Preparation time: 45 minutes
[tubepress mode=’tag’, tagValue=’Best-Ever Roasted Eggplant Puree’]