Eggplant Paste with Garlic and Onions

Ingredients

• 500 g eggplants
• 0.5 bunch Parsley
• 1 small onion
• 2 cloves garlic
• 3 tbsp olive oil
• 1 tbsp Lemon Juice
• Salt
• white pepper
• 0.5 tsp hot paprika powder
• 1 tbsp green olives
• 1 tbsp black olives

Instructions

1. 1.

   Wash and dry the eggplants, then pierce them several times with a fork. Place the eggplants on a baking sheet lined with parchment paper and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 30 minutes, until the skin is darkened and the flesh soft.

2. 2.

   Remove the skins and trim off the stems. Roughly chop the cooled flesh, then puree it in a blender or mash finely with a fork.

3. 3.

   Wash the parsley, shake dry and chop the leaves. Peel and finely mince the onion and garlic, then add them to the eggplant mixture. Stir in the olive oil and season the paste with lemon juice, salt, pepper and paprika.

4. 4.

   Before serving, mix thoroughly again. Garnish with olives and parsley flakes, optionally dusting with a little paprika.