Greek Eggplant Puree
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 m. Eggplant (s), very fresh, washed and dried
- 4 cloves garlic, peeled, sterilized and finely chopped
- 75 ml olive oil, cold pressed
- 2 tablespoon vinegar, (red wine vinegar)
- 0.5 tablespoon ½ sugar, white
- a bit salt
- some black pepper, ground
For the set:
- some olives, black, pitted and chopped
- some parsley, washed and chopped
- some olive oil, cold pressed for greasing
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 190 ° C, prick the aubergines all around with a fork. Place on an oiled baking sheet and bake for about an hour until the skin is wrinkled and the meat is soft. Let cool a little and peel.
- Chop with a knife and place in a bowl with the garlic. Using a wooden spoon, stir in the oil and vinegar alternately and finally add the sugar, salt and pepper.
- Served cold or room temperature sprinkled with chopped olives and parsley.
- Fresh Greek white bread is served with it.
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