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aubergines extra-virgin olive oil salt sesame oil garlic ginger Tahini soy sauce potatoes Presentation
Viewed: 24 - Published at: 3 years agoIngredients
- 2 med Aubergines, Peeled
- 1/4 c. Extra virgin olive oil
- 1 tsp Salt Freshly Grnd Black Pepper
- 1 Tbsp. Sesame Oil
- 1 tsp Garlic, Chopped
- 1 Tbsp. Ginger, Peeled And Grated
- 1 Tbsp. Tahini
- 2 Tbsp. Tamari Soy Sauce
- 2 c. Mashed Potatoes
- 1 x Recipe Frizzled Leeks-For Presentation, Optional
Method
- 1.
- Preheat oven to 400.
- 2.
- Cut the aubergines in half lengthwise, then slice each half lengthwise into thirds.
- Keep the slices together.
- Slice across the halves at 1/2-inch intervals.
- With wide spatula transfer the cut aubergine to a lightly oiled roasting pan.
- Drizzle proportionately with 3 Tbsp.
- of the extra virgin olive oil and season with salt and pepper.
- Cover with foil and roast in the oven for 45 min.
- The cooked aubergine should be very tender and soft to the touch.
- Puree in a food processor till smooth.
- 3.
- In a medium saute/fry pan, heat the remaining extra virgin olive oil and the sesame oil over a low flame.
- Add in the garlic and ginger and cook for 3 to 4 min.
- Add in the aubergine puree, tahini, and soy sauce; cook for 10 min longer.
- Stir in the hot mashed potatoes and heat thoroughly.
- Ad pepper and serve piping warm.
