Aubergines or egg plants were introduced from India to Jpan a very long time ago.
The Japanese since then have adopted them in their gastronomy and lore. Interetingly enough, it has become the symbol of both male virility and utter stupidity! (In Frnce they are a surname given to lady traffic wardens!).
Aubergines are a very versatile vegetable which can be easily cooked/prepared into vegetarian cuisine.
Here is a simple recipe reminiscent ofTurkish gastronomy to enjoy as a snack on freshly toasted bread!
Egg Plant/Aubergine & Yoghurt Paste!
INGREDIENTS: For 2 people
-Egg plants/aubergines: 4 (organic if possible!)
-Garlic: 1 clove (grated)
-Yoghurt: 2~3 cups/400~600 cc/ml
-Olive oIl (EVA): 2 tablespoons
-Salt: 1/2 teaspoon
-Lemon juice: To taste
Optional: spices to taste
-Grill the egg plants/aubergines directly over the flame on a grill.
Doing it in the oven is fine, too.
-Once the the egg plants/aubergines have been evenly grilled and become soft inside, peel them completely.
-Mash them finely with a knife.
Do not use a food processor as the the egg plants/aubergines will become a messy juice!
-Pour the mashed egg plants/aubergines in a large bowl. Add grated garlic, olive oil and yoghurt.
Season with lemon juice, salt and spices (optional). Check taste and rectify if needed.
The taste might a bit bland to some, so season it to your preferences.
You may add some parmegiano cheese for example.
In Turkey they don’t always include garlic. Actually recipes vary greatly in that country.
The Japanese will sometimes add sesame oil.
Nuts paste or ground sesame seeds are also a great alternative!
Enjoy it on your favourite toasted bread!
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