Roast Aubergine And Garlic Puree
Recipe by Rachel Allen from Rachel's Favourite Food
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
Serves 4
Ingredients
Ingredients
- 2 Aubergines
- 4-6 Garlic Clove
- 4-6 Garlic Clove
- Juice of half a Lemon
- Salt & Pepper
- 90 ml Olive Oil
Method
Ingredients
- Cut the aubergine in half length ways and place skin side down on a baking tray.
- Drizzle with a little of the olive oil and season.
- 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.
- Using a metal spoon scrape the flesh from the skin of the aubergine.
- Discard the skin and put the flesh into a food processor with the garlic, olive oil and lemon juice.
- Blend until smooth.
- Check for seasoning
