Eggplant Puree

Eggplant Puree

Due to its high nutritional value, eggplant (or aubergine) is also called the vegetable of longevity. Eggplants are low in calories and rich in antioxidants. They boost metabolism, stimulate digestion, lower bad cholesterol and have a diuretic effect. Eggplants should not be eaten raw, but they can easily be grilled, braised or stewed. In Russian, eggplants are fondly called “синенькие” [ßínjen’kije]. This is the diminutive form of “синий” = “blue”. In Russian and Ukrainian cuisine, there are many eggplant puree recipes (also called eggplant caviar). Depending on taste preferences of the region, garlic, peppers and various fresh herbs can be added to the recipe.

Ingredients
2 eggplants
2 tomatoes
1 onion
3 tbsp sunflower oil
1 tbsp vinegar
salt, pepper
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Directions

  1. Cut eggplants lengthwise and bake in an oven for about 20 minutes until tender. Allow to cool, remove the skin and cut eggplants into pieces.
  2. Finely chop the onion. Sauté in a pan until translucent.
  3. Blanch tomatoes and remove the skin. Cut tomatoes into pieces.
  4. Put eggplants, onions and tomatoes in a bowl and puree.
  5. Refrigerate before serving. Serve on its own as an appetizer, spread over bread or use as a dipper.

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