Operation Manual

For 1 bowl

1 small aubergine

1 small garlic clove

2 tablespoons olive oil

1 tablespoon lemon juice

Coarse salt

fleur de sel (unrefined salt)

and pepper

Preheat your oven to 180 °C (gas mark 6). Wash

and dry the aubergine and pierce it with a fork.

Place it in an oven dish lined with coarse salt and

cook for approximately 45 min. until the skin is soft

and the flesh tender. Allow to cool. Cut the garlic in

half and remove the shoot. Cut the aubergine in

half, scoop the flesh into the bowl with a spoon.

Add the other ingredients and pulse approximately

10 times to obtain a smooth mixture.

You can scatter the purée with chopped black

olives and serve with toasted slices of country loaf.

Aubergine purée

• • Preparation: 10 min. • Cooking: 1 hr

Tantalising appetisers