Eggplant puree


  • 2 large eggplants (about 1 kg)
  • 1 onion
  • 1 clove of garlic
  • 250 milliliters olive oil
  • oregano
  • salt
  • pepper
  • 1 tablespoon lemon juice
  • 2 tablespoons wine vinegar
  • 1 bunch of parsley
  • 8 black olives
  • lettuce

Preparation method (receipt)

Incise eggplant every 2 centimeters. Bake in the oven, preheated to 175 degrees Celsius for 40 minutes. Remove charred skin, cut out the seeds and chop the flesh. Peel onions and garlic, diced. Pass onion in olive oil. Mash into puree in a blender eggplant, onion, garlic and oregano, without turning off the blender, pour a thin stream of olive oil. Season with salt, pepper, lemon juice, vinegar and parsley. Cool. Share on lettuce leaves, garnish with olives.

eggplant onion garlic olive oil oregano salt pepper lemon vinegar parsley olives