Eggplant Puree with Baked Flatbread

Summary

Ingredients

• 1 kg eggplant (s), small
• 60 ml olive oil
• 2 cloves garlic
• 1 teaspoon paprika powder, noble sweet
• Ground pepper
• 3 small flat bread (s)
• 1 egg white
• 2 tablespoon cumin, whole

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Instructions

1. Peel the aubergines and cut into 2 cm cubes. Large eggplants must be salted beforehand to remove the bitter substances. Then steam in a steamer basket with the lid closed for 30 minutes over boiling water.
2. Preheat the oven to 180 ° C. Cut the fresh flatbreads lengthways, brush with whisked egg white and sprinkle with cumin. Instead of 3 small, 3 half flatbreads, normal size, can be used. When the aubergines are steamed, place the bread in the oven for 10-15 minutes and bake until crispy.
3. In a large pan, heat the olive oil 60-80 ml to medium temperature. Crush the garlic cloves. Add the steamed eggplants with the garlic, paprika and pepper to the pan with the oil, reduce the heat and cook for 10 minutes, stirring constantly, until the eggplants are very soft.
4. After baking, break the bread into pieces and serve with the puree.
5. The dish comes from Morocco. Is a main course, but smaller portions are also suitable as a side dish for grilling, where the bread is toasted on the grill.