Turkish Best-Ever Roasted Eggplant Puree - Vegan

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* Exported from MasterCook *

 

Turkish Best-Ever Roasted Eggplant Puree - Vegan

 

Recipe By :

Serving Size : 4 Preparation Time :0:45

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 long thin eggplants (4 to 5)

1 tablespoon olive oil

1 lemon

1 teaspoon red wine vinegar

garlic salt to taste

2 tablespoons non-dairy yogurt substitute

 

 

 

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.

 

Source:

" VegWeb RecipesVegWeb.com From Jennifer "

 

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Per Serving (excluding unknown items): 33 Calories; 3g Fat (81.1% calories

from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg

Cholesterol; trace Sodium. Exchanges: 0 Fruit; 1/2 Fat; 0 Other

Carbohydrates.

 

NOTES : This is a traditional Turkish recipe.

Best served room temperature with a good bread.

Nutr. Assoc. : 0 0 0 0 0 0

 

 

 

 

 

 

 

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