Hot Eggplant Puree
|Recipe Type||Appetizers||Preparation Time|
|Ingredient||Brinjal Eggplant||Standing Time|
Recipe of Hot Eggplant Puree
Grill the eggplant over a flame until the skin blisters and remove the skin. In the bottom of a large bowl smash the garlic and salt with a wooden pestle. Add the eggplant and pound it into a puree. Heat the oil in a saucepan and stir in the remaining ingredients. Add the pulp and saute gently for about ten minutes. Turn into a serving platter. Garnish with parsley and tomato wedges, and serve immediately with Arabic bread.
Posted Oct 17, 2007