Eggplant Puree

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Eggplant Puree
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation

Ingredients

for
4
Ingredients
600 grams Eggplant
2 garlic
½ bunch parsley (chopped)
2 tablespoons Tahini
lemon juice
2 tablespoons olive oil
salt
freshly ground peppers
How healthy are the main ingredients?
Eggplantolive oilparsleygarlicsalt

Preparation steps

1.

Rinse the eggplant, pat dry, and pierce all over with a fork. Bake in a 140°C (approximately 285°F) convection oven for 30-40 minutes, until tender. 

2.

Remove from the oven and halve lengthwise. Scrape out the pulp, and discard the skin. Puree the pulp with the peeled garlic cloves. 

3.

Transfer to a bowl, then mix in the parlsey, oil, and tahini. Season to taste with salt, pepper, and lemon juice.