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Aubergine purée

Aubergine purée

Preparation : 10 min Resting : -
Cooking : 1 hr Equipment :
Difficulty :
Rating :
 2 rates
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Serves 1 bowl :
1 small aubergine
2 tablespoons olive oil
Coarse salt and pepper
1 small garlic clove
1 tablespoon lemon juice
fleur de sel (unrefined salt)
1Preheat your oven to 180 °C (gas mark 6). Wash and dry the aubergine and pierce it with a fork.
2Place it in an oven dish lined with coarse salt and cook for approximately 45 min. until the skin is soft and the flesh tender. Allow to cool. Cut the garlic in half and remove the shoot. Cut the aubergine in half, scoop the flesh into the bowl with a spoon.
3Add the other ingredients and pulse approximately 10 times to obtain a smooth mixture.
Chef’s tip

You can scatter the purée with chopped black olives and serve with toasted slices of country loaf.


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