Eggplant Purée - Josephine Araldo & Robert Reynolds - From a Breton Garden

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Eggplant Purée

 

Recipe By : Josephine Araldo & Robert Reynolds - From a Breton Garden

Serving Size : 6 Preparation Time :0:00

Categories : French Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 large eggplants

8 tablespoons butter

1 clove (1-2) garlic -- minced

Juice and rind of 1 lemon

2 tablespoons (2-4) fines herbes: chopped parsley,

tarragon, and/or chervil

Salt and freshly ground pepper

 

Preheat oven to 400 degrees. Prick the eggplant all over with a fork. Set on a

baking sheet and bake in a hot oven until they collapse, about 30 to 40 minutes.

Remove from the oven and scrape the flesh from the skin.

 

Put the eggplant in a large bowl, add the butter broken into pieces along with

the remaining ingredients. Make a purée by whisking until everything is well

blended. It can also be puréed in a blender or food processor, but the coarser

texture of the hand mixing makes a more agreeable purée.

 

1001 Things to do with eggplant @

http://home.att.net/~ashburysaubergines/index.html

 

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