Eggplant mashed potatoes in Turkish - a delicious vegetable mashed potatoes with cream and cheese, having prepared that once, you simply will not cook eggplants according to other recipes. Turks know a lot about eggplants and other vegetables, and this recipe is a clear confirmation of this.
A little flour and cream is a necessary and necessary addition to vegetables, these products make mashed potatoes more light and appetizing in appearance. As for taste, it is simply out of competition. Everything is prepared very simply, this garnish is as good as a novice chef, like many other dishes of not complicated folk cuisine.
If you are cooking something in the oven, then just make some space for a few eggplants. When baking, they practically do not emit any odors, so they will feel good about themselves next to the chicken, and even next to the biscuit.
- Cooking time: 45 minutes
- Servings: 3
Ingredients for eggplant puree in Turkish:
- 500 g of eggplants;
- onion head;
- 25 g butter;
- 10 g of olive oil;
- 20 g wheat flour;
- 80 ml of cream or milk;
- 50 g of hard cheese;
- 5 g of salt.
A method of cooking mashed eggplant in Turkish.
Choose a small ripe eggplant with a bright, elastic skinned. Large vegetables will be baked for a long time, so I advise you to choose a smaller size, then the cooking process is significantly reduced.
We take the pan with a thick bottom, better cast-iron. At the bottom we put a few rings of onions, on top of the eggplant. Onions will burn in the oven, but eggplant will remain whole.
We put in the oven heated to 230 degrees for 20-25 minutes. When the vegetables are soft and the skin is slightly shriveled, you can get.
Cut the eggplants in half lengthwise, let them cool slightly. Well-baked vegetables are soft, their flesh is viscous, slightly transparent and easily separated from the skin.
We scrape the pulp with a spoon, which is removed very simply, and we send the tough skin into the bin, it will not be needed.
Remove the pulp from all baked vegetables, cut into small cubes.
In a deep frying pan, heat the olive and butter, add finely chopped onions. Pass it to a transparent state in about 5 minutes.
When the onions are soft and transparent, add wheat flour of the highest grade.
Fry the flour until golden brown, after it turns slightly yellow and acquires a light nutty flavor, you can continue to cook further.
Pour cream or milk into a frying pan in a thin stream, mix and rub the resulting lumps. Cook on quiet fire for 5-6 minutes. In this recipe it is better to give preference to the cream, it will turn out better.
Add finely chopped baked eggplants without skin and salt. We grind the ingredients with an immersion blender, warm up on the stove for another 2-3 minutes.
At the very end we put the grated cheese. The most delicious is Parmesan, but any hard cheese will suit your budget.
We serve eggplant puree in Turkish style to the table hot. Usually it is mashed with meat or fish. Enjoy your meal!