Eggplant Purée

Name: Eggplant Purée
Ingredients: 1 large or 2 medium eggplants (400g to 500g); 1/4 cup freshly squeezed lime juice; 1/4 cup olive oil; 1 clove of garlic, minced; to taste salt; parsley for garnish

1
1 large or 2 medium eggplants (400g to 500g)
2
1/4 cup freshly squeezed lime juice
3
1/4 cup olive oil
4
1 clove of garlic, minced
5
to taste salt
6
parsley for garnish

Ingredients

1
1 large or 2 medium eggplants (400g to 500g)
2
1/4 cup freshly squeezed lime juice
3
1/4 cup olive oil
4
1 clove of garlic, minced
5
to taste salt
6
parsley for garnish

Directions

1
Roast the eggplant in a preheated oven at 200°C until it's tender when pierced with a fork
2
Cut it in half, remove all the flesh and blend in a food processor
3
Add the lime juice and olive oil alternately, stirring well to combine
4
Add the garlic and season to taste with salt
5
To serve, sprinkle with parsley
6
Serves 1 cup.