Summary
| Prep Time | 25 mins |
| Total Time | 1 hr 25 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 4 m. Eggplant (s)
- 2 cloves garlic
- 4 shallot (s)
- 5 tablespoon olive oil
- 0.5 ½ bunch parsley
- 1 lemon (s), untreated
- sea-salt
- Black pepper from the mill
Print Recipe
Pin Recipe Instructions
- Wash aubergines and cook for 1/2 hour in the oven at 200 °; remove, cool a little under cold water and peel. Chop the eggplant, onions, and garlic very finely and mix with the juice of a lemon and the olive oil, season with finely chopped parsley and ground pepper and sea salt.
- Let it steep in the refrigerator for at least 1 hour.
- Fill into molds, turn out onto a plate and garnish with olives, hard-boiled egg, tomato wedges and whatever else you like.
- With toasted farmer`s bread and a well-chilled Rosé de Provence
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