Eggplant Purée Recipes

Ingredients :

2

1 tbsp

2

2 tbsp

125 g

eggplant (aubergines)

oil

cloves garlic, crushed

yoghurt

cream cheese

black olives for decoration

paprika, to garnish

juice 1 lemon

1. Place eggplants on a baking sheet.
2. Bake for 1 hour in a moderate oven 180C/350F.
3. Cut in half.
4. Scoop out the pulp and purée in a food processor or blender.
5. Add lemon juice, oil, garlic, yoghurt and cream cheese.
6. Process until smooth.
7. Place in a bowl.
8. Chill for several hours.
9. Garnish with olives and paprika.
10. Eggplant purée can be served in the scooped out eggplant cases.

Serves 4 - 6

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