Summary

Ingredients

• 2 large eggplant (s) (about 1 kg)
• 1 onion (s)
• 1 clove garlic
• 0.25 liter ¼ olive oil
• Oregano, rubbed
• salt and pepper
• 1 tablespoon lemon juice
• 2 tablespoon vinegar (wine vinegar)
• 1 bunch parsley, chopped
• 8 olives, black
• some lettuce-leaves

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Instructions

1. Cut the aubergines about 2 cm at each end. Cook in the oven preheated to 175 ° C (gas: level 2) for about 40 minutes until soft. Peel off the skin. Halve the cooled fruits, remove the stones. Roughly dice the pulp. Peel the onion and garlic, dice the onion and sauté in a little oil. Puree the eggplant, onion, oregano and peeled garlic in a blender. Pour in the oil slowly and keep beating until you get a creamy puree. Season to taste with salt, pepper, lemon juice, vinegar and parsley. Cool. Arrange on lettuce leaves, garnish with olives. The puree can be prepared one day before consumption.