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Turkish Best-Ever Roasted Eggplant Puree - Vegan

Turkish Best-Ever Roasted Eggplant Puree - Vegan is a volume 6-01 jan. 2003 recipe made with Long Thin Eggplants, Olive Oil, Lemon, Red Wine Vinegar Garlic Salt, and Non Dairy Yogurt Substitute. Serves 4. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 4
• 1 tbsp
• 1
• 1 tsp
• 2 tbsp

Method (preview)

1. 1

   Follow this exactly.

2. 2

   Roast eggplants until totally dead and charred and black.

3. 3

   To do this you can put them directly on heating element of your stove, on the gas flame, or on the ceramic top of your stove.

4. 4

   After the eggplant is totally, utterly dead, put it into a bowl of tepid water and let it soak a few minutes while you are charring next eggplant.

5. 5

   Putting it in water lets charred taste to soak in.

6. 6

   After peeling and cutting off the stem, dice the eggplant and mash it with a fork.

7. 7

   Add to bowl, along with olive oil, lemon juice, vinegar, garlic salt and yogurt substitute.

8. 8

   Mix well.

9. 9

   Adjust lemon juice and vinegar amounts to taste.

10. 10

    Contributed to the FareShare Gazette by Fatima; 24 January 2003. www.fareshare.net

11. 11

    Nutr. Assoc.: 0 0 0 0 0 0