Eggplant puree
Roasting gives the eggplant a wonderful smoky taste. The salad, which is served throughout the Mediterranean in different variations as a side dish to fish and poultry, can be served as an appetizer or as a side dish to the main course. With fried chicken or grilled tofu cubes it is a wonderful main dish.
List of ingredients (5 people)
2 eggplants
1 teaspoon of salt
4 tablespoons of freshly squeezed lemon juice
2 tablespoons of olive oil
2 medium tomatoes, diced
1 minced clove of garlic
1 tablespoon of chopped parsley
Freshly ground black pepper
Preparation:
Preheat the oven.
Line a baking sheet with aluminum foil and lightly coat with olive oil.
Cut the stems and floral bases of the aubergines, halve the length of the aubergines and arrange them on the baking sheet with the cut surface facing down. Place the tray under the hot grill and cook the eggplant for about 20 minutes until the skin is browned and the inside is very soft when pierced with a fork.
Remove the aubergines from the oven and let them cool down a bit. Scrape off the inside and put it in a bowl. The pulp must be so soft that it can be easily removed from the skin. Mash the pulp with a large fork until a smooth mass is obtained. Add the remaining ingredients, mix well and season again.
Serve warm or cold.