Eggplant Puree with Crisped Toast

Ingredients

• 1 tbsp Rapeseed Oil
• 150 g small eggplants (0.5 small eggplants)
• 80 g tomatoes (1 tomato)
• 2 crisped toasts
• 3 Tbsp apple juice

Instructions

1. 1.

   Line a baking sheet with foil and lightly brush with about 1 tsp oil.

2. 2.

   Wash, trim, and slice the eggplant into 1 cm thick rounds; arrange on the baking sheet.

3. 3.

   Bake under the preheated grill for about 5 minutes until soft and slightly browned, turning halfway with a fork.

4. 4.

   Meanwhile, wash the tomato, quarter it, remove seeds, and dice finely.

5. 5.

   Place the crisped toasts in a small freezer bag and crush with a rolling pin.

6. 6.

   Combine toast pieces with tomatoes and eggplant in a tall bowl; add apple juice and remaining rapeseed oil, then blend everything with an immersion blender.