Greg Malouf's smoky eggplant puree whipped with Gruyere
serves
4
Smoky eggplant puree whipped with gruyere
Greg Malouf's reworked babaganoush pairs perfectly with Turkish bread and, for a lighter option, crunchy baby cucumbers.
Ingredients (11)
- 2 large eggplants
- Juice of 1 lemon, plus 2 tsp extra
- 1/3 cup (80ml) thickened cream
- 80g Gruyere or cheddar cheese, grated
- 1/4 tsp freshly grated nutmeg
- 1/3 cup (80ml) olive oil, plus extra to serve
To Serve
- Turkish red pepper flakes
- thinly sliced baby cucumbers
- micro parsley
- Turkish flatbread
- mixed marinated olives
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Prick eggplants all over with a fork, then place directly over a medium-low flame on the stovetop. Cook for 20-30 minutes, turning constantly, until eggplants are charred all over and soft (alternatively, use a chargrill pan over high heat). Place eggplants on a wire rack set over a baking tray, cover with foil and allow to cool for 10 minutes.
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2.When the eggplants are cool, gently peel away all the skin from the flesh, discarding skin. Place the eggplant in a large bowl with the juice of 1 lemon and 1L (4 cups) water. Soak for 5 minutes (this will remove any remaining skin and turn the flesh pale and creamy). Drain eggplant and squeeze out any excess moisture. Roughly chop the eggplant, then place in a blender.
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3.Place the cream in a small saucepan and bring to the boil over medium heat. Reduce heat to medium-low and simmer for 1 minute or until slightly reduced. Add the cheese, nutmeg and 2 tsp lemon juice. Season. Add to blender with the eggplant and oil, and whiz until smooth.
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4.Place in a serving bowl and garnish with red pepper flakes. Drizzle with extra oil and serve with cucumber, parsley, flatbread and olives.
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