Aubergine Scoop Recipe

Aubergine Scoop Recipes

Ingredients :

900 g aubergines

575 ml boiling water

1 tsp salt

75 g onion, peeled and finely grated

4 tbsp salad oil

3-4 mild vinegar

3 shakes Tabasco

3 medium blanched tomatoes, skinned, de-seeded, very finely chopped

1 garlic clove, peeled and crushed

2 tsp chopped mint

50 g walnuts, fairly finely chopped

seasoning to taste

3 rounded tbsp fresh chopped parsley or coriander

Method :
  1. Peel and cut aubergines into large cubes.
  2. Cook in boiling, salted water for about 1/4 hour, keeping pan covered.
  3. Meanwhile, fry onion in the oil very gently.
  4. It should barely change color - just soften slightly.
  5. Drain aubergines thoroughly.
  6. Work to a purée in blender or food processor.
  7. Tip into a bowl.
  8. Add fried onions and any leftover oil then beat vinegar to taste.
  9. Mix in Tabasco, tomatoes, garlic, mint, walnuts, sufficient salt and white pepper to suit personal taste, and half the parsley or coriander.
  10. Spoon into a dish, sprinkle rest of parsley or coriander on top and serve as suggested in the introduction.

Serves 6-8

Although there is a certain kinship between this Middle Eastern style aubergine mix and Mexican Quacamole based on avocados, we find this recipe somehow softer and gentler, at its most delicious scooped up with torn pieces of warm pitta bread. The technique of boiling aubergines came to us from the southern states of the USA and you will need a blender or food processor for successful results.

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