Eggplant Puree
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 kilogram Eggplant
- 1 small onion
- 3 garlic cloves
- lemon juice
- salt
- ½ cup olive oil
- white peppers
- 2 tsps finely chopped parsley
- Tomatoes (chopped)
- Basil
Preparation steps
1.
Rinse, dry and pierce the eggplant with a fork several times. On a charcoal grill or in a 200°C (approximately 400°F) oven, roast until the skin begins to bubble, is wrinkled, and becomes soft on the inside.
2.
Remove the skin and stem of the eggplant. Remove the meat of the eggplant, then puree in a blender or mash finely with a fork.
3.
Peel the onion peel and grate finely. Press the garlic cloves through a press. Add the garlic, onion, and the finely chopped parsley to the eggplant puree. Stir in enough olive oil that a creamy paste forms. Cover and refrigerate.
4.
Mix again thoroughly before serving. Serve garnished with basil leaves.
