Aubergine Puree with Garlic
|Aubergines||3 1⁄4 Pound (1.5 Kilogram)|
|Olive oil||120 Milliliter (8 Tablespoon)|
|Parsley||1 Bunch (100 gm), coarsely chopped|
|Garlic||5 Clove (25 gm)|
1. Place the aubergines under a hot grill and cook, turning to cook all sides, about 20 minutes or until very soft.
2. Peel and finely chop the garlic.
3. When the aubergines have cooled, open them and scoop out the flesh. Place in a bowl and mash with a fork. Mix in the oil a little at a time, then add the garlic and parsley, and salt and pepper to taste. Mix well.
4. Refrigerate for 2 hours. Serve cold.