Eggplant Purée

Name: Eggplant Purée
Yield: 20
Ingredients: 3.6 kg of eggplant; 335 g of onion; 40 g of garlic; 380 g of anchovy; 900 ml of corn oil; 25 g of oregano; 20 g of salt; 10 g of bell pepper

1
3.6 kg of eggplant
2
335 g of onion
3
40 g of garlic
4
380 g of anchovy
5
900 ml of corn oil
6
25 g of oregano
7
20 g of salt
8
10 g of bell pepper

Ingredients

1
3.6 kg of eggplant
2
335 g of onion
3
40 g of garlic
4
380 g of anchovy
5
900 ml of corn oil
6
25 g of oregano
7
20 g of salt
8
10 g of bell pepper

Directions

1
Cook the eggplant in water
2
When it's soft, place the eggplant under cold water and remove the skin
3
Squeeze well to remove all the water from the legume
4
Blend in a blender the onion, garlic, anchovy, oregano, bell pepper, and corn oil
5
Blend well
6
Then add the eggplant
7
Blend well and refrigerate
8
Serve cold.