Eggplant puree
Instructions
Cook in the oven for a long time just 4 hot eggplant.
When I'm very keep wrap in a wet rag and let them cool.
Peel and collect the pulp, chop it finely and season it with salt, pepper, 3 tablespoons olive oil and 3 tablespoons of yoghurt.
Garnish this paper-thin slices of mashed with raw onions and mint leaves.
Serve with toasted stale bread toasted in the oven.
Ingredients and dosing for 4 persons
- 4 eggplant
- Salt
- Pepper
- 3 tablespoons of olive oil
- 3 tablespoons of yoghurt
- 1 raw onions
- Some leaves of mint
- Stale bread (to serve)