Eggplant Puree - Follow-up

Eggplant Puree - Follow-up


Follow-up
Ingredients:
2 to 3 fresh fat eggplants
3 cloves garlic minced
1 teaspoon of salt
3 tablespoons of oil or olive oil
1 or 2 tablespoons lemon juice (optional)
1 cup (tea parsley with chopped stem (optional)
Other Ingredients:
2 boiled medium potatoes with rind passed through the squeezer
Way of preparing:
Make sure that the eggplant is fresh, without petfalls, wash well, dry.
You do not need to cut the stem.
Place the eggplants in a non-stick or other form.
Bake for 20 minutes or until it is wilted and cooked.
Take the oven out to cool.
Remove the pulp from the eggplants with a spoonful (soup), discard the eggshell from the eggplant.
Kneading with a fork.
Lightly saute the garlic, add the eggplant pulp, add salt and pepper to taste and finally the potato squeezed, mix well.
* It is optional to sauté the garlic with eggplant. *
 You can beat the eggplant with the garlic in the blender and add the other ingredients.
Then mix with the baked potato, the proportion is two part eggplant pulp and a piece of mashed potatoes.
Eggplant puree accompanies fish, and fried chicken with curd.
II - Option:
Make the eggplant puree and add 1 or 2 tablespoons of tarrine.
Note:
If you want you can make the eggplant puree without the potato, however it gets more creamy (mole).