Theodore Kyriakous Warm Pure of Aubergine Eggplant
Introducing Theodore Kyriakous' Warm Purée of Aubergine Eggplant, a rustic yet refined dish that beautifully showcases the smoky, velvety flavors of roasted eggplant. This Mediterranean-inspired recipe combines tender roasted aubergine with the tang of creamy Greek yogurt, a hint of zesty lemon, and aromatic garlic for a deeply satisfying blend. Fresh parsley adds a punch of herbal brightness, while optional pomegranate seeds lend a jewel-like garnish and a burst of sweetness. Perfectly seasoned with sea salt and black pepper, this dish is served warm, making it an ideal centerpiece for mezze platters or a luxurious dip for warm pita bread. Easy to prepare and irresistibly flavorful, this eggplant purée is the perfect harmony of simplicity and sophistication, embodying the essence of Greek cuisine.
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Recipe Information
Ingredients
- 2 large aubergines (eggplants)
- 3 tablespoons extra virgin olive oil
- 2 medium garlic cloves
- 4 tablespoons Greek yogurt
- 1 tablespoon fresh lemon juice
- 2 tablespoons flat-leaf parsley
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 tablespoons pomegranate seeds (optional garnish)
Instructions
Preheat your oven to 200°C (400°F).
Pierce the aubergines (eggplants) several times with a fork to allow steam to escape while roasting.
Place the aubergines directly on the oven rack or on a baking sheet and roast for 40–45 minutes, turning them halfway through, until the skins are wrinkled and the flesh is soft.
While the aubergines are roasting, finely chop the garlic and parsley. Set aside.
Remove the roasted aubergines from the oven and allow them to cool slightly until safe to handle.
Cut the aubergines in half lengthwise and scoop out the flesh with a spoon, discarding the skins.
Place the aubergine flesh in a sieve or colander and press gently to release excess moisture.
In a skillet over medium heat, heat 1 tablespoon of the olive oil. Add the garlic and cook for 1–2 minutes until fragrant and softened but not browned.
Transfer the aubergine flesh to a mixing bowl. Mash it thoroughly with a fork until smooth. Alternatively, you can use an immersion blender for a finer purée.
Stir in the cooked garlic, Greek yogurt, lemon juice, parsley, remaining olive oil, sea salt, and black pepper. Mix until well combined.
Taste and adjust seasoning if necessary, adding more salt or lemon juice to balance flavors.
Serve the purée warm, garnished with pomegranate seeds (optional) and an extra drizzle of olive oil, if desired. Pair with warm pita bread or use as a flavorful side dish.
Nutrition Facts
Calories |
685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1210 mg | 53% | |
| Total Carbohydrate | 70.4 g | 26% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 39.5 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 2495 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
