Aubergine puree

AUTHOR
Avis Adkins
DIFFICULTY
very easy
RATING
3.8 6
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 8
  • 1 kg Aubergines
  • 2 Garlic cloves
  • 4 Stem(s) Parsley
  • 250 g Cream yoghurt
  • 3 TABLESPOONS Olive oil
  • 7-10 Tbsp salt, pepper
  • 1-2 TABLESPOONS Lemon juice
  • 7-10 Tbsp Wood skewer
  • baking paper

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.