Cold appetizer
Instructions
Do heat the oven at 200 degrees for half an hour.
Make a slit along the Eggplant and place it on the grill of the oven.
After half an hour the skin will be wrinkled and dried and cooked flesh.
Take it out, peeling (skin you will very easily) and chop the pulp.
Put it in Moulinex along with the rest of the ingredients and blend until you have a smooth cream is not too runny nor too thick (the breadcrumbs swell will increase consistency), which is right by salt and vinegar.
Let rest in refrigerator for at least a day.
Serve garnished with olives.
Ingredients and dosing for 3 persons
- 1 great eggplant
- 1 handful of chopped parsley
- 2 cloves of crushed garlic
- 3 tablespoons of pesto bread
- 1/2 lemon (juice)
- 1/4 cup of olive oil
- 2 tablespoons of mayonnaise
- Salt
- Pepper