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Roast Aubergine And Garlic Puree

This is a little bit like a Baba Ganush, which also contains tahini paste and crushed cumin. Sometimes I put chopped parsley, mint, marjoram or coriander in too. Its delicious spread on garlic toasts too


  • Ingredients


  • Ingredients:

  • 1.

    Cut the aubergine in half length ways and place skin side down on a baking tray.

  • 2.

    Drizzle with a little of the olive oil and season.

  • 3.

    Add the whole peeled cloves of garlic to the tray and bake in a moderate oven for 20-30 min or until the garlic and aubergine are soft.

  • 4.

    Using a metal spoon scrape the flesh from the skin of the aubergine.

  • 5.

    Discard the skin and put the flesh into a food processor with the garlic, olive oil and lemon juice.

  • 6.

    Blend until smooth.

  • 7.

    Check for seasoning

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Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Roast Aubergine And Garlic Puree.


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Posted by CM15Report
Served with fresh crunchy Italian bread for dipping, a glass of iced cold beer, truly a delightfull recipe.
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