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Aubergine mash
6 servings
Wash the eggplant, fork it in several places and bake it in the oven (the skin should crumble, the eggplant should become soft). Cool the eggplant a little, peel it off, remove the peduncle. Chop the pulp to a puree-like state. Peel the onions, finely chop and add to the eggplant, squeeze the garlic there. Add olive oil, salt, pepper and ground paprika, mix everything well and refrigerate. Garnish with olives and parsley greens.
Wash the eggplant, fork it in several places and bake it in the oven (the skin should crumble, the eggplant should become soft). Cool the eggplant a little, peel it off, remove the peduncle. Chop the pulp to a puree-like state. Peel the onions, finely chop and add to the eggplant, squeeze the garlic there. Add olive oil, salt, pepper and ground paprika, mix everything well and refrigerate. Garnish with olives and parsley greens.
eggplant - 1 kg, garlic - 3-4 wedges, onions - 1 pc., olive oil - 0.5 cups, lemon juice to taste, pepper to taste, ground paprika to taste, olives to taste, olives to taste, parsley greens to taste
