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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. Chop the aubergine pulp and use either a pestle and mortar or a food processor or blender to reduce the pulp to a purée. | 3. 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. | 4. Transfer the purée to a serving jug or dish, season to taste with salt and pepper, and serve with the chopped parsley on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
aubergine	700			-	-	-	-
milk	25	ml		15.7278	1.2324	0.8122	0.8431
double cream	25	ml		-	-	-	-
butter	75			6412.5	294.6375	200.3625	540.0
nutmeg	1		grated	11.55	1.0844	0.1285	0.7988
flat leaf parsley	1	tablespoon	chopped	-	-	-	-
sea salt				-	-	-	-
pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.