Eggplant cream
Instructions
Wash the eggplants, punzecchiatele with a fork and cut them in half vertically.
Arrange in a baking pan and place them in the oven at 190 degrees for 40-45 minutes.
Peel them and pass the pulp in food processor with garlic and lemon juice, adding the oil flush, or move the blender with garlic and lemon juice, then add the oil and beat thoroughly.
Stir 1 tablespoon and 1/2 parsley and place the cream in a bowl or in individual trays.
Garnish with more parsley and lemon slices.
Ingredients and dosing for 4 persons
- 2 large aubergines
- 1 clove of crushed garlic
- 2 tablespoons of olive oil
- 2 teaspoons of lemon juice
- Salt
- Pepper
- Chopped parsley
- Some slices of lemon