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Aubergine purée
| Preparation : 10 min | Resting : - |
| Cooking : 1 hr | Equipment : |
| Difficulty : | Rating : 2 rates |
| Download the recipe : | |
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) |
| 1 | Preheat your oven to 180 °C (gas mark 6). Wash and dry the aubergine and pierce it with a fork. |
| 2 | Place 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. |
| 3 | Add 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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