Turkish Patlican Ezmesi (Crushed Aubergines) with Motti Cress & Rock Chives

Koppert Cress

Koppert Cress

Premium Supplier 17th November 2019

Turkish Patlican Ezmesi (Crushed Aubergines) with Motti Cress & Rock Chives

120 min

A clean, flavoursome plate from the wonderful Hulya Erdal

Ingredients

Crushed Aubergines

  • 2-3 aubergines
  • 6 garlic cloves, skins removed but left whole
  • 4-5 large beef tomatoes, skinned, deseeded and diced
  • 2-3 punnets Motti Cress
  • Extra virgin olive oil
  • Salt to taste

Motti Cress Oil Infusion

  • 200ml Rapeseed Oil
  • 3 punnets Motti Cress

Pide Chips

  • 2 wholemeal pitta breads
  • Extra virgin olive oil
  • 2 punnets Rock Chives
  • Salt

Method

Oil Infusion

• Make the oil infusion: Infuse the rapeseed oil with the Motti Cress in a glass bottle or jar. Leave overnight to one week to fully infuse and colour. Strain using coffee filter paper or musline cloth before using.

Crushed Aubergines

• Prick the aubergines with a fork or knife, place on a tray in a preheated oven at gas mark 6/200*C/fan 180*C for about 40-50 minutes until the aubergine skins have shrivelled up and the insides are soft.
• Rub a little oil in to the garlic cloves on a tray and place in the same oven as the aubergines but keep an eye on them as the garlic will need to come out sooner than the aubergines.
• Place the peeled, chopped tomatoes in a pan over a low heat with a little olive oil and some chopped Motti Cress, cook down, till the tomatoes have gone mushy and it becomes a thickened sauce. Once cooked, season with a little salt if needed and stir in

Pide Chips

• Pull each pitta apart so they two thin pieces and then cut in to small triangles. Rub the Rock Chives, salt and rapeseed oil in to the pitta triangles then bake in the preheated oven for 15 minutes till browned and crisp.

Crushed Aubergine

• Mash the aubergines in a colander. Make sure you squeeze out all of the liquid. Then place the mushed flesh in a blender and blitz quickly to a thickened puree. Transfer to a piping bag and refrigerate.

Plating

• Assemble your plate, pipe aubergine puree in to the centre, make a quenelle of tomato sauce to the side. Decorate with the Cresses, drizzle around the oil infusion and roasted garlic. Serve with the pitta chips.

You may also like...

Panna cotta 1.jpg
#recipe

Panna cotta christmas tree with nutella®

The Nutella Breakfast Club

sticky-chicken-skewers-healthy-takeaway-recipe.jpg
#recipe

Sticky Chicken Skewers with Potato Wedges

Aviko Foodservice

IMG_20191029_161603_resized_20191029_041611632.jpg
#recipe

Turkish Terbiyeli Pirasa (Leeks) braised with Ghoa Cress

Koppert Cress

better-for-you-loaded-fries.jpg
#recipe

Better for you loaded fries

Aviko Foodservice

034 spotted dick.jpg
#recipe

Spotted Dick

The Staff Canteen

Right size 106 stuffed pigs trotters.jpg
#recipe

Stuffed Pig’s Trotters with Morels

Pierre Koffmann

Right size 165 crunchy lasagne.jpg
#recipe

The Crunchy Part of the Lasagne

Massimo Bottura

MDRN LOVE - Full Res -Cobra DKC06410.jpg
#recipe

Fruit mince pies with pistachios and chestnuts

Monica Galetti

Pillows with nutella
#recipe

Pillows with nutella

The Nutella Breakfast Club

Black foot paua, pork broth, black cauliflower, garlic and kale chips.jpg
#recipe

Black foot paua, pork broth, black cauliflower, garlic and kale chips

Giulio Sturla