Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Aubergines
Aubergine puree
Serve
How it's done
Aubergines
Prick the aubergines several times with a fork. Place the aubergines (cut side down) on a baking tray lined with baking paper, brush with oil. Add the garlic.
Roast
Approx. 30 mins. in the centre of an oven preheated to 220 °C. Remove the aubergines from the oven, allow to cool slightly.
Aubergine puree
Scrape the aubergine flesh away from the skin using a spoon, place in a measuring cup. Peel and add the garlic. Add the oil and all the other ingredients up to and including the pepper, then puree.
Serve
Plate up the aubergine puree, top with the olives.
| Serve with: | Toast |
|---|
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