Ingredients

The following ingredients have 4 Servings
  • 2 Eggplant
  • 1 small onion (roughly chopped)
  • 4 cloves garlic cloves
  • 2 tsps parsley
  • 2 sprigs mint
  • 4 Tbsps olive oil
  • lemon juice
  • mint
  • paprika

Instruction

  • Heat the oven to 200C (180C in a fan oven) 400F, gas 6.
  • Pierce the aubergines/eggplants with a fork and bake in the oven for 20 minutes until the skin blisters and wrinkles and the flesh feels soft.
  • Let cool and then peel and remove the stem. Roughly cut the slightly cooled flesh and then put into a blender.
  • Add the onion, garlic, parsley and mint and 4 tbsp olive oil.
  • Blend eveything together to make a smooth puree.
  • Season with lemon juice, salt and ground black pepper, then cover and let cool.
  • Before serving mix thoroughly once again. Garnish with mint leaves and serve sprinkled with paprika.