Purée d'aubergines à la Rwandaise (Rwandan Aubergine Paste)
Purée d'aubergines à la Rwandaise (Rwandan Aubergine Paste) is a traditional Rwandan recipe for a classic dip or accompaniment of aubergines cooked in a tomato and onion base and flavoured with lemon juice. The full recipe is presented here and I hope you enjoy this classic Rwandan version of: Rwandan Aubergine Paste (Purée d'aubergines à la Rwandaise).
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Ingredients:
1kg aubergines (eggplants), washed
2 tomatoes, blanched, peeled, de-seeded and hopped
2 onions, peeled and finely chopped
25g butter
2 tbsp oil
1 tbsp lemon juice
salt and freshly-ground black pepper, to taste
Method:
Arrange the aubergines in a baking tray then transfer to an oven pre-heated to 160°C and bake for 30 minutes.
Melt the butter in a frying pan, add the onions and fry for 3 minutes then stir in the tomato flesh.
When the aubergines are soft, split them open, spoon out the flesh and stir into the pan with the onions and tomatoes. Season with salt and black pepper and continue cooking, stirring constantly, until the aubergine mixture is dry.
At this point stir in the oil and the lemon juice.
Take off the heat and allow to cool completely (at least 2 hours) before serving.
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