Mashed Eggplant

Mashed Eggplant -


Accompaniment
Ingredients:
2-3 fresh fat eggplants
3 cloves chopped garlic
1 teaspoon (tsp) salt
3 tablespoons or olive oil
1 or 2 tablespoons of lemon (optional) juice
1 cup (parsley tea with chopped stem (optional)
Other Ingredients:
2 medium potatoes cooked with last shell through the wringer

Way of preparing:

Make sure the eggplant is fresh without cleft of pets, rinse well, dry.
No need to cut the stem.
Place the eggplants in a non-stick manner, or otherwise.
Bake for 20 'minutes or until it is wilted and cooked.
Remove from oven let cool.
Remove the flesh of the eggplant with a spoon (soup), discard the peel eggplant.
Knead with a fork.
Lightly saute the garlic, add the pulp eggplant, add salt and pepper to taste and finally squeezed the potatoes, mix well.
* Optional sauté garlic with eggplant. *
You can hit the eggplant with garlic in a blender and add the other ingredients.
Then mix with the boiled potatoes, the ratio is two parts of eggplant pulp and potato.
The eggplant puree accompanies fish, and fried chicken with cream cheese.
II - Option:
Make mashed eggplant and add 1 or 2 tablespoons tarrine.
Note:
If you want can make the mashed eggplant without the potato, but it gets more creamy (soft).