Eggplant Puree with Sheep Cheese

Summary

Prep Time	10 mins
Total Time	10 mins
Course	Sauce
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Pierce the aubergine lightly all around with a fork, then bake at 220 ° C for about 20 minutes until it is nice and soft. Take out of the oven and cut in half.
Remove the soft pulp, place in a blender jar and add the oil, garlic and the sheep`s cheese. Puree until smooth and season with lemon juice, salt and pepper.
Tastes delicious on bread or as a dip.

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