1 Preheat your oven to 180°C (gas mark 6).
2 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.
3 Cut the garlic in half and remove the shoot.
4 Cut the aubergine in half, scoop the flesh into the bowl with a spoon.
5 Add the other ingredients and pulse approximately 10 times to obtain a
smooth mixture.
Tip: You can scatter the purée with chopped black olives and serve with toasted
slices of country loaf.
AUBERGINE PURÉE
1 small aubergine
1 small garlic clove
2 tbsp olive oil
1 tbsp lemon juice
rock salt and pepper
PREPARATION : 10 min 1 BOWL ACCESSORY:
COOKING: 1 HOUR
32
TANTALISING APPETISERS
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