Best 4 Theodore Kyriakous Warm Purée Of Aubergine Eggplant Recipes
Unleash your inner chef and embark on a culinary journey with Theodore Kyriakou's Warm Puree of Aubergine (Eggplant). This delectable dish, crafted with the finest ingredients, promises an explosion of flavors that will tantalize your taste buds. Prepared with roasted aubergine, fragrant garlic, and a hint of cumin, this velvety puree is a symphony of smoky and earthy notes. Served warm, it's the perfect appetizer or side dish to accompany any meal.
But that's just the beginning of the culinary delights that await you in this article. Theodore Kyriakou, renowned for his innovative and approachable cooking style, shares a collection of equally enticing recipes that showcase the versatility of aubergine (eggplant). From the classic Moussaka, a hearty casserole layered with aubergine, minced lamb, and a creamy béchamel sauce, to the refreshing Salad of Grilled Aubergine with Tahini Dressing, each recipe is a testament to Theodore's culinary expertise.
Indulge in the smoky flavors of Baba Ganoush, a Middle Eastern dip made from roasted aubergine, tahini, and spices. Or, transport yourself to the vibrant streets of India with the Aubergine Curry, a fragrant and flavorful dish featuring tender aubergine simmered in a rich tomato and coconut sauce. And for a taste of Greece, try the Pastitsio, a comforting pasta bake where layers of aubergine, minced beef, and béchamel sauce come together in perfect harmony.
With its detailed instructions, helpful tips, and vibrant photography, this article is the ultimate guide to cooking with aubergine. Whether you're a seasoned cook or just starting your culinary adventures, Theodore Kyriakou's Warm Puree of Aubergine and the accompanying recipes will inspire you to create unforgettable meals that celebrate the beauty and versatility of this remarkable vegetable.
EASY GREEK-STYLE EGGPLANT RECIPE
All-star eggplant recipe, prepared Greek style! Eggplants cooked to velvety tender perfection with chickpeas and tomato. A perfectly satisfying meatless dinner or side dish. Low-Fat. Vegan. Gluten Free.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 17
Steps:
- Heat oven to 400 degrees F.
- Place eggplant cubes in a colander over a large bowl or directly over your sink, and sprinkle with salt. Set aside for 20 minutes or so to allow eggplant to "sweat out" any bitterness. Rinse with water and pat dry.
- In a large braiser, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add onions, peppers, and chopped carrot. Cook for 2-3 minutes, stirring regularly, then add garlic, bay leaf, spices, and a dash of salt. Cook another minute, stirring until fragrant.
- Now add eggplant, chopped tomato, chickpeas, and reserved chickpea liquid. Stir to combine.
- Bring to a rolling boil for 10 minutes or so. Stir often. Remove from stove top, cover and transfer to oven.
- Cook in oven for 45 minutes until eggplant is fully cooked through to very tender. (While eggplant is braising, be sure to check once or twice to see if more liquid is needed. If so, remove from oven briefly and stir in about 1/2 cup of water at a time.)
- When eggplant is ready, remove from oven and add a generous drizzle of Private Reserve EVOO, garnish with fresh herbs (parsley or mint). Serve hot or at room temperature with a side of Greek yogurt or even Tzatziki sauce and pita bread.
Nutrition Facts : Calories 144.3 kcal, Sugar 9 g, Sodium 430.5 mg, Fat 2.1 g, SaturatedFat 0.3 g, Carbohydrate 28.1 g, Fiber 9.6 g, Protein 6.8 g, UnsaturatedFat 0.4 g, ServingSize 1 serving
THEODORE KYRIAKOU'S WARM PURéE OF AUBERGINE (EGGPLANT)
A deliciously creamy side dish, which makes a great accompaniment to grilled meats, poultry and fish. Another recipe from Theodore Kyriakou's fabulous book 'real greek food', which he co-authored with food writer Charles Campion. I have posted this for the 2005 Zaar World Tour. I generally use low-fat milk and cream in recipes, but would not recommend doing this with this recipe (at least the first time you make it) as somehow it really would not be in the spirit of the recipe.
Provided by bluemoon downunder
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Char the aubergines thoroughly (on a BBQ or under the grill). Once blackened, place them in a plastic bag and leave them to cool; once cool, they are easy to peel.
- Chop the aubergine pulp and use either a pestle and mortar or a food processor or blender to reduce the pulp to a purée.
- Heat the milk, cream, butter and nutmeg in a saucepan and add the puréed aubergine; ctir to combine, then simmer this mixture for 15 minutes, during which time it should begin to thicken slightly.
- Transfer the purée to a serving jug or dish, season to taste with salt and pepper, and serve with the chopped parsley on top.
Nutrition Facts : Calories 201.6, Fat 18, SaturatedFat 11.2, Cholesterol 49.4, Sodium 116.2, Carbohydrate 10.5, Fiber 6, Sugar 4.5, Protein 2.3
EGGPLANT PUREE RECIPE BY TASTY
Here's what you need: eggplant, garlic, lemon, salt, olive oil, fresh parsley, sumac, olive oil
Provided by Pierce Abernathy
Categories Appetizers
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Scoop out flesh of roasted eggplant into a medium sized mixing bowl.
- Add the garlic, lemon, salt, and olive oil. Mash together with a fork until loose puree forms.
- Garnish with parsley, sumac, and more olive oil.
- Enjoy!
Nutrition Facts : Calories 146 calories, Carbohydrate 14 grams, Fat 10 grams, Fiber 4 grams, Protein 1 gram, Sugar 5 grams
EGGPLANT PURéE WITH WALNUTS
Provided by Diane Kochilas
Categories Condiment/Spread Vegetable Bake Vegetarian Walnut Eggplant
Yield Makes about 1 1/2 cups
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 450°F. Wash the eggplants and pat dry. Puncture the skin in several places with a fork. Place on an ungreased pan and bake for about 25 minutes, turning, until the skin is blistered and shriveled. Remove from oven and cool for a few minutes, until easy to handle.
- 2. While the eggplants are roasting, pulse the garlic, walnuts, and 2 tablespoons of the olive oil together in a food processor until ground and pastelike.
- 3. Cut off the stem and cut the eggplant in half lengthwise. Using a spoon, scrape out the pulp, discarding as many of the seeds as possible. Add the eggplant, a little at a time, to the bowl of the food processor and pulse on and off. Add the lemon juice, vinegar, and remaining olive oil and pulse until well combined. The eggplant puree does not have to be perfectly smooth. Season with salt and add a bit of sugar if necessary, as eggplants sometimes impart a trace of bitterness.
Tips:
- To choose the best aubergines, look for ones that are firm and heavy for their size, with a smooth, unblemished skin.
- If you don't have a grill, you can roast the aubergines in the oven. Preheat the oven to 200°C (400°F) and roast the aubergines for 30-40 minutes, or until they are tender and slightly charred.
- You can make the aubergine purée ahead of time. Store it in an airtight container in the refrigerator for up to 3 days, or freeze it for up to 3 months.
- Serve the aubergine purée warm or at room temperature. It can be served as a dip, a spread, or a side dish.
Conclusion:
Theodore Kyriakou's Warm Puree of Aubergine (Eggplant) is a delicious and versatile dish that can be enjoyed in many different ways. With its smoky flavor and creamy texture, this puree is sure to impress your guests. Whether you serve it as a dip, a spread, or a side dish, this dish is sure to be a hit. So next time you're looking for a new and exciting way to enjoy aubergines, give this recipe a try. You won't be disappointed!
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