Eggplant puree (2)
Instructions
Wash the eggplants and leave them whole for 40 minutes in the oven very hot place on the grate.
Carefully remove the entire skin, mash the pulp with a ricer or pass to the mixer and put it in a bowl.
Mix slowly with the garlic, oil, lemon juice and chilli.
Work with care for ten minutes with a wooden spoon and if the dough is too dry, add more oil.
Add salt to taste and serve as an appetizer with fried bread croutons, at room temperature, garnished with basil leaves.
Ingredients and dosing for 4 persons
- 2 eggplant
- 6 tablespoons of olive oil extra virgin
- 2 cloves of garlic
- 1 pinch of chili
- 1 lemon
- Basil
- Salt