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.
Ingredients
Print Recipe
Pin Recipe