Eggplant Puree

Ingredients

• 500 g eggplants
• 0.5 bunch parsley (10g)
• 0.5 bunch coriander (10g)
• 2 Garlic cloves
• 400 g Tomatoes
• 1 lemon
• 3 tbsp olive oil
• 1 tsp Sweet paprika powder
• 0.5 tsp ground cumin
• Salt
• Pepper

Instructions

1. 1.

   Clean the eggplants, trim the stems, halve them and bake in a preheated oven at 250 °C (220 °C fan; gas: highest setting) until the skins blister. Remove from the oven, peel off the skins and dice the flesh.

2. 2.

   Trim the tomato stems and blanch tomatoes in boiling salted water. Peel, halve, core, and cube them.

3. 3.

   Wash and dry the herbs, set aside some parsley for garnish, finely chop the rest. Heat oil in a pan and add the tomato cubes with garlic and spices. Pour in lemon juice and simmer covered on medium heat for 20 minutes.

4. 4.

   Stir in the eggplant cubes and herbs, simmer for another 2–3 minutes. Season with salt and pepper. Transfer to serving bowls and garnish with remaining parsley.