Eggplant puree
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Ingredients:
* 1 kg eggplants, peeled and cut into 2 cm cubes
* 1/3 cup olive oil
* 2 cloves garlic, crushed ground pepper
* 1 teaspoon ground sweet paprika
* 3 pitta breads
* 1 egg white, lightly beaten
* 2 tablespoons cumin seeds
Preparation:
Preheat the oven to 180°C,Steam eggplant cubes in a colander or chinese bamboo steamer over boiling water for 30 minutes. Heat oil in large pan until moderately hot.Add eggplant, garlic, pepper and paprika. Reduce the heat a little.Stir constantly for about 10 minutes or until eggplant is very soft. Serve hot with toasted pitta bread.To prepare Pitta Bread.
Split each into two rounds. Brush with egg white, sprinkle with cumin seeds.Bake for 20 minutes, or until crisp Break pitta bread into pieces before serving. Note: The seed of the cumin plant is often used in Moroccan cooking. its aromatic scent and pungent flavour is similar to the caraway seed but much stronger.
A delicious flavour for steamed or barbecued lamb, cumin can be used whole or ground. HINT Steaming the eggplant cubes before frying reduces the amount of oil necessary for the frying - 1/4 cup oil may be all that is required.lt is necessary to salt tough skinned eggplant to remove bitter juices, small tender eggplant will not require salting.
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