MASHED EGGPLANTS (Turkish, Vegan, Vegetarian)


 


 




Ingredients  ( 2 servings )


4 medium Italian eggplants      


2 tbsp butter or olive oil


2 tbsp flour     1 ½ cups milk or almond milk     Salt

 




Instructions

 

1.  Wash and dry the eggplants. Poke with a fork to open up small holes. Do not cut the stem off. Do not peel. Do not chop.

 

2. The traditional recipe calls for grilling the whole eggplants on a charcoal grill. Use this option if you can and barbeque the whole eggplants until they are soft.

 

3.  If charcoal grilling is not an option, preheat the oven to 390 degrees F (200 degrees C).

 

4.  Place the eggplants on an over tray. Cook on the middle grid for about 15 minutes.

 

5.  Turn the eggplants over and cook for another 15-20 minutes until soft.

 

6.  Put the eggplants in a bowl and cover with stretch film. Wait for about 10 minutes. Sweating will make the peeling easier.

 

7.  Hold the eggplants from the stem and peel while they are still hot. Discard the stem.

 

8.  Let the eggplants cool.

 

9.  Chop the eggplants into ½ inch (1,5 cm) pieces. Discard the seedy parts (do not use the varieties that have too many seeds).

 

10.  Heat the olive oil on medium heat in a shallow pan. Add the flour and keep stirring until you make a roux which should be a golden brown color.

 

11.  Add the chopped eggplants and mix well.

 

12.  Add the milk or almond milk and salt. Keep stirring. Do not allow the mixture to stick to the pan. Mash the eggplants with the back of a wooden spoon while stirring at the same time. Unlike mashed potatoes, small chunks of eggplants are desirable for this dish.

 

13.  Cook over low heat for about 10 minutes, stirring frequently. Check for consistency. You may add more milk/almond milk to thin the mixture to your taste or extend cooking time for a thicker consistency.

 

14.  Serve hot.

 

 

 

NOTES: The original recipe calls for milk and butter, but olive oil and almond milk worked amazingly well. If you will reheat, add a small quantity of milk or almond milk if the mixture has thickened.

 

 

 

 

 

 

 

 

 

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