This eggplant paste is good to eat as a part of a snack, unfold on bread or bruschettas.
Elements
Berenen, 500 g
Olive oil, crucial quantity
Garlic, 1 clove
Chives, 2 cucharadas
Lemon juice, 2 tablespoons
Salt to style
Preparation
– Prepare dinner the entire eggplants in a average oven or grill till they swell and are tender inside when pierced.
– Finely chop the garlic.
– Picar the chives.
– Take away the pulp from the eggplants.
– Crush the pulp of the eggplants till you receive a paste.
– Add the olive oil, salt, garlic and lemon juice to the eggplant puree.
– Current the eggplant pasta in small ramekins sprinkled with chives.
