Baked Eggplant Puree

• Course:Dinner
• Preparation time: 15 Minutes
• Cooking time: 40 Minutes
• Quantity:8 Persons

Ingredients

1. 500 gr. aubergine
2. 2 tsp extra virgin olive oil
3. 1 tbsp fresh parsley
4. 0.13 tsp salt
5. 0.13 tsp ground pepper
6. 0.75 cup extra virgin olive oil

Preparation instructions

Preheat oven to 220 Celsius. Cut the eggplant on all sides with deep slashes and place in a baking pan. Roast until soft, 30 to 40 minutes. Set aside until cool enough to handle, about 15 minutes. Peel eggplant and coarsely chop (or briefly pulse in a food processor or blender). Place in a medium bowl. ix in oil, garlic and parsley. Salt and pepper to taste.