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 :
Peel and cut aubergines into large
cubes.
Cook in boiling, salted water for
about 1/4 hour, keeping pan covered.
Meanwhile, fry onion in the oil
very gently.
It should barely change color -
just soften slightly.
Drain aubergines thoroughly.
Work to a purée in blender or food
processor.
Tip into a bowl.
Add fried onions and any leftover
oil then beat vinegar to taste.
Mix in Tabasco, tomatoes, garlic,
mint, walnuts, sufficient salt and white pepper to suit personal
taste, and half the parsley or coriander.
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.
