40 minAdana kebab
Hand-worked beef with tail fat and hot pepper, grilled on a flat skewer.
Moderate · 40 min
Eggplant puree
Eggplant puree: a mains built on eggplant.
- Prep
- 25 min
- Cook
- 30 min
- Time
- 55 min
- Servings
- 4
- Calories
- 280
- Level
- Moderate
- Heat
- Mild
- Region
- Istanbul
- Vegetarian
Servings4
Measures
1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.
Ingredients
- 3 piece eggplant
- 2 tablespoon flour
- 200 ml milkInstead: oat milk
- 2 tablespoon butterInstead: olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 50 g kasar cheese
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Heat the oven to 190°C. Toss eggplant and onion with oil and salt.
- 2
Spread in one layer in a baking dish.
- 3
Bake 30 minutes, until a knife slides in.
- 4
Leave a spoon of butter on top.
Note. Heat the oven fully. A cold oven stews the dish.
Questions
How long does Eggplant puree take?
Prep 25 minutes, cooking 30 minutes.
How many servings is Eggplant puree?
4 servings. About 280 calories each, an estimate not a measurement.
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