European
Hungary - Starters
Padlizsánkrém
Chef's Menu Description
Smoky Transylvanian Hungarian aubergine spread: flame-roasted aubergines whipped with sunflower oil, finely minced red onion, lemon juice, and sea salt.
Ingredients
- • 2 large glossy aubergines (approx 800g)
- • 60ml neutral sunflower oil
- • 1 small red onion, extremely finely minced
- • 1 tbsp fresh lemon juice
- • Sea salt and freshly cracked black pepper
- • Warm flatbread or crusty bread for dipping
Preparation Steps
1
Phase 1
Char the whole aubergines over an open gas flame or under a hot oven grill for 25 minutes, turning until skins are blackened and flesh is tender.
2
Phase 2
Slit the charred aubergines, scoop out the soft smoky pulp with a spoon, and drain in a sieve for 15 minutes to release bitter juices.
3
Phase 3
Chop the drained flesh finely with a wooden or ceramic knife. Beat with a wooden spoon while drizzling in sunflower oil until pale and creamy.
4
Phase 4
Fold in the finely minced red onion, lemon juice, salt, and pepper. Chill slightly and serve with crusty country bread.