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Smoked aubergine puree with egg sauce and tomatoes.

This week I am posting a recipe elaborated and prepared by Anahita Tcheraghali, an Iranian friend. It’s a revisitation of the traditional Iranian dish “mirzà ghasemì”. The combination of egg sauce (a light hollandaise sauce) and smoked aubergines in this recipe is quite unusual and a little surprising. You might want to add a little more lemon, in my opinion the lemon helps to bring the flavours together. Overall, as I said, quite an uncommon but interesting dish, quick and easy to prepare.

Anahita prepared this dish in the most traditional way, directly on the flame, however as a healthier and safer cooking method,  you can use the oven instead.

Ingredients
Serves 4
2 medium size aubergines (eggplants)
300 g (10.58 oz) piccadilly tomatoes or cherry tomatoes
3 egg yolks
250 ml (8.45 fl oz) milk
1 clove of garlic
1 tablespoon of butter
sesame seeds, a handful
a dash of lemon juice
a pinch of ground nutmeg
salt, pepper and extra virgin olive oil to taste
1. Pierce the aubergines and put them to roast on a high heat, directly on the flame (or you can use the oven).
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2. Peel the aubergines, add the garlic and salt, then puree the vegetables using a fork.
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3. Separately, wash, clean and cut the tomatoes, removing the seeds.
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4. Toast the sesame seeds for about ten minutes in a frying pan.
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5. In a small thick saucepan, mix the egg yolks with milk, then stir for about ten minutes over a low heat (be careful not to boil the mixture)
6. Turn off the heat. Add the butter (cut into small pieces) with salt and some nutmeg.
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Preparation of the dish.
1. Shape a dome with the aubergine puree and make a hole in the centre.
2. Pour the egg sauce onto the puree and onto the plate.
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3. Sprinkle the tomatoes (cut into small pieces) and sesame seeds on top.
4. Season with salt, pepper, a dash of lemon and a drizzle of olive oil.
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Purea di melanzane affumicate con crema all’uovo.

2 melanzane di media grandezza lunghe o tonde

300 g di pomodorini piccadilly o datterini

3 tuorli d’uovo

250 ml di latte

1 spicchio d’aglio

1 cucchiaio da tavola di burro

una manciata di semi di sesamo

un pizzico di noce montata

un po’ di succo di limone

olio extra vergine di oliva, sale e pepe q b

1. Forate le melanzane e mettetele ad abbrustolire su fiamma viva (oppure potete usare il forno).

2. Spellate le melanzane, aggiungete una testa d’aglio (a cui è stata tolta l’anima) ,un po’ di sale e riducetele in purea.

3. A parte, lavate, pulite e tagliate i pomodorini a dadini.

4.Tostate i semi di sesamo per una decina di minuti in una padella.

5. In un pentolino, mischiate i tuorli con il latte. Fate pastorizzare la crema a fuoco basso per una decina di minuti, senza portare a bollore.

6. Spegnete la fiamma. Aggiungere il burro a tocchetti con della noce moscata e un pizzico di sale.

Preparazione del piatto.

1. Formate una cupola con la purea di melanzane e create un buco al centro.

2. Versate la crema all’uovo prima sulla purea e poi sulla base del piatto.

3. Cospargete i pomodorini e i semi di sesamo sulla crema.

4. Condite con olio, sale, pepe e una spruzzatina di limone.

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