| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 5 |
|
Eggplants |
| 1 |
|
Garlic clove |
| 1 |
|
Lemon , Juice of |
|
|
Salt, pepper |
| 1 |
tb |
Olive oil |
INSTRUCTIONS
OPTIONAL
(appetizer, serve with bread)
Roast the eggplants, whole, in the oven, until skin is charred. Leave to
cool for a few minutes, then peel, put in a bowl. Leave for 1/4 hour, then
drain. Mash the eggplants, add the salt, pepper, lemon juice, mashed garlic
clove, olive oil if using. Note : You can use a food processor, but the
result will be better if you "mash" the eggplants with a knife and fork.
Posted to Digest eat-lf.v097.n163 by Nathalie Chiva
<nathalie.chiva@ci.unil.ch> on Jun 26, 1997
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