Crass Eggplant Chunk
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 8 hrs 40 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 eggplant (s)
- 2 cloves garlic
- 2 tablespoon oil (sunflower oil)
- 1 teaspoon lemon juice
- salt
Print Recipe
Pin Recipe Instructions
- The best thing to do is to take eggplants that seem almost unsaleable, go to the cash register and say do you really want to sell them? Usually the cashier reacts sympathetically and then simply pushes it through with a grin.
- In the kitchen we scratch the things and grill them on the stove top on the highest setting until the suction can no longer pump the steam outside - that is, until the aubergines are soft on the inside and charred on the outside.
- Then sorting waste - separating the charred exterior from the soft interior - is best done with your fingers.
- We pour the result into a bowl and puree it to a pulp. Put the garlic cloves through a press and fold in, stir in the rest, season with plenty of salt, season to taste - done. Now study the horrified face of the friend who no longer believes that the kitchen can be restored to its original state. Formulate excuses and run away.
- The final product in the refrigerator overnight.
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