Patlican Pureli Mantar Saute Eggplant Puree With Mushroom Saute

Instructions

1. Preheat your oven to 400°F (200°C). Place the eggplants on a baking sheet and pierce them with a fork in a few places. This will prevent them from bursting while roasting.

2. Roast the eggplants in the preheated oven for about 45 minutes or until they are soft and the skin is charred. Remove from the oven and let them cool slightly.

3. While the eggplants are roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced mushrooms and sauté until they are golden brown and all the liquid has evaporated, about 10-12 minutes. Season with salt and pepper to taste. Remove the mushrooms from the skillet and set aside.

4. In the same skillet, add another tablespoon of olive oil and sauté the chopped onion and minced garlic until they are softened and fragrant, about 5-7 minutes.

5. Cut the roasted eggplants in half lengthwise and scoop out the flesh into a bowl. Mash the eggplant flesh with a fork or potato masher until you have a smooth puree.

6. Add the eggplant puree to the skillet with the sautéed onion and garlic. Stir well to combine all the flavors and let it cook for another 5-7 minutes.

7. Return the sautéed mushrooms to the skillet with the eggplant puree. Gently fold them into the mixture until everything is well combined and heated through.

8. Taste and adjust the seasoning with more salt and pepper if necessary.

9. Remove the skillet from the heat and transfer the Patlican Pureli Mantar Saute to a serving dish. Garnish with freshly chopped parsley for a pop of freshness and color.