CREAM OF EGGPLANT IN JAR


CREAM OF EGGPLANT IN JAR

 nila
  • Preparation: 1 hour and 30
  • Servings: 2 jars

If you manage to give the right creaminess, this recipe will give you moments of true pleasure. Simple and quick to make, the dish should be served strictly accompanied by crunchy croutons, the combination of the two textures, in fact, is the strong point of the recipe. Here’s how to prepare this delicious aubergine cream … 

INGREDIANTS

  • 6 large eggplants
  • cloves of garlic
  • salt
  • chopped oregano
  • chopped parsley
  • 2 lemons (juice only)
  • tablespoon vinegar
  • 1/2 glass of olive oil

INSTRUCTIONS

  1. Put the aubergines with all the peel on a baking sheet and cook in a static oven for about 30 minutes.
  2. Once cooked, peel them and take the pulp. Combine garlic, salt, parsley, oregano and blend everything by combining the lemon juice, vinegar and oil.
  3. Place in sterilized jars and seal tightly. Boil them for an hour to create the vacuum.
  4. Serve this sauce on croutons.

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