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Purée d'Aubergines (Aubergine Purée)
Purée d'Aubergines (Aubergine Purée) is a traditional Rwandan recipe for classic vegetarian accompaniment or spread of fried aubergines (eggplants), tomatoes and onions cooked until the mixture is dry. The full recipe is presented here and I hope you enjoy this classic Rwandan version of: Aubergine Purée (Purée d'Aubergines).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4–6
Rating: 
Tags : Vegetarian RecipesVegetable RecipesRwanda Recipes
This is a classic dish of aubergine (eggplant) puree that is a traditional Rwandan dish. This can be served as an accompaniment or can be served for breakfast, as a snack or a starter spread on toast.
Ingredients:
1kg aubergines (eggplants)
2 tomatoes, blanched, peeled, de-seeded and chopped
2 onions, finely chopped
25g butter
2 tbsp groundnut oil
1 tbsp lemon juice
salt and freshly-ground black pepper, to taste
Method:
Wash the aubergines, sit on a baking tray then place in an oven pre-heated to 150°C and bake gently for 30 minutes. Remove from the oven and allow to cool until they can be handled then halve and scoop out the flesh. Chop this
Melt the butter in a frying pan, add the onions and fry for about 6 minutes, or until golden brown. Add the chopped tomatoes, bring to a simmer then stir in the aubergine flesh. Season to taste then mix thoroughly. Continue cooking gently, stirring frequently until the mixture is almost dry.
At this point, stir in the oil and lemon juice. Take off the heat and set aside to cool. Chill in the refrigerator for 2 hours before serving.
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