Eggplant Puree Made from Roasted Eggplant

Summary

Prep Time	25 mins
Cook Time	30 mins
Total Time	55 mins
Course	Sauce
Cuisine	European
Servings (Default: 6)

Ingredients

Eggplant Puree Made from Roasted Eggplant

Instructions

Preheat the oven to 220 degrees.
Peel the aubergines, cut into approx. 2 cm thick slices and place on an oven rack lined with baking paper or on a baking tray. Brush the slices thinly with the olive oil - preferably with a pastry brush - and season with salt.
Bake the eggplants in the oven until they are well browned and almost black around the edges. They should also be lightly browned from below, then they are cooked through. With my oven, that takes just under half an hour. Take the eggplants out of the oven and let them cool.
Then puree very finely with the other ingredients until the puree has a creamy, almost creamy consistency. Possibly add a little more salt.
The purée keeps for a few days in the refrigerator and is therefore easy to prepare.
Tips:
Most eggplant creams contain more garlic, but be careful: even in small amounts, garlic heavily obscures the eggplant flavor.
If you set the oven to convection, you can roast two trays of eggplants at the same time.

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