Eggplant Puree with Garlic and Cilantro

Name: Eggplant Puree with Garlic and Cilantro
Cook time: 70 min
Total time: 70 min
Yield: 4 servings
Ingredients: 187.50 г Баклажаны; 0.75 зубчик Чеснок; по вкусу Соль; 0.13 пучок Кинза; по вкусу Молотый черный перец; 12.50 мл Оливковое масло

Delicate puree of roasted eggplants with garlic, cilantro and olive oil. Suitable as a hot dish or cold appetizer. Easy and quick to prepare.

Total: 70 min
Standard serving: 207.2 g

Appetizers
Turkish cuisine
Lunch
Dinner
Vegetarian
In the oven
Easy

Ingredients

Total 6

Eggplants
187.5 g≈ 2/3 pcs
Garlic
2.25 g≈ 3/4 clove
Salt
to taste
Cilantro
3.9 g≈ 4 tbsp
Black peppercornsмолотый
to taste≈ 1.5 pcs
Olive oil
12.5 ml≈ 2.5 tsp

Instructions

1
Step 1
Wash the eggplants and remove the stems. Make several cuts along each one. Lightly oil a frying pan or baking sheet and arrange the prepared eggplants.
2
Step 2
Place the eggplants in an oven preheated to 170 degrees. Bake for 45–60 minutes depending on the size of the vegetables until they become soft.
3
Step 3
Put the cooked eggplants into a blender together with the skin. Add olive oil, salt, black pepper, chopped cilantro, and minced garlic.
4
Step 4
Whisk until you reach the desired puree consistency. Serve hot or chilled.

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Instructions

Step 1

Step 2

Step 3

Step 4

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Stuffed Eggplants with Nuts

Baked Eggplants with Cottage Cheese and Cheese

Baked Vegetables with Herbs

Imam Baildi: Stuffed Eggplants

Brussels Sprouts with Maple and Mustard Sauce

Roasted Portobello Mushrooms with Garlic and Herbs

Eggplants over Open Fire

Imam Baildi with Bell Pepper and Walnuts

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