Summary

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

1. 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.
2. Let it steep in the refrigerator for at least 1 hour.
3. Fill into molds, turn out onto a plate and garnish with olives, hard-boiled egg, tomato wedges and whatever else you like.
4. With toasted farmer`s bread and a well-chilled Rosé de Provence