Aubergine puree

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Clean and wash aubergines. Prick them more often with a wooden skewer. Place on a baking tray lined with baking paper.

2. 2

   Cook in a hot oven for about 45 minutes until soft. Take out and let it cool down for about 30 minutes.

3. 3

   Meanwhile peel the garlic. Wash parsley, shake dry and chop the leaves finely. Halve the aubergines lengthwise. Remove the soft flesh from the skin with a tablespoon and place in a tall mixing bowl.

4. 4

   Add garlic and parsley. Puree with a hand blender.

5. 5

   Stir yoghurt and approx. 2 tbsp. oil into the puree. Season to taste with salt, pepper and lemon juice. Fill into small bowls. Sprinkle with remaining oil.