For 1 bowl
1 small aubergine
1 small garlic clove
2 tablespoons olive oil
1 tablespoon lemon juice
Coarse salt
fleur de sel (unrefined salt)
and pepper
Preheat your oven to 180 °C (gas mark 6). Wash
and dry the aubergine and pierce it with a fork.
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.
Add the other ingredients and pulse approximately
10 times to obtain a smooth mixture.
You can scatter the purée with chopped black
olives and serve with toasted slices of country loaf.
Aubergine purée
• • Preparation: 10 min. • Cooking: 1 hr
34
34
Tantalising appetisers
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