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Home Recipes Aubergine puree Picto chevron Back

Aubergine puree

Ingredients

- 500 g aubergines
- 3 tomatoes
- 3 dessert spoons tahini
- 2 dessert spoons olive oil  
- Juice of 1 ½ lemons
-  1 tomato
- 2 cloves garlic peeled and crushed
- salt
- coriander
- cumin to taste


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Method
Preheat the oven to 200° C (thermostat 8).
Cook the aubergines whole at 160°C for 30 minutes (according to size).
Cut the cooked aubergines into two lengthwise and scoop out the flesh with a spoon.
Reduce the aubergines to a purée in the cutter bowl.
Add the tahini, lemon juice, garlic, salt and cumin to this purée. Blend until smooth.
Transfer the purée to a serving dish. Drizzle with olive oil.
Wash and dry the tomatoes, then cut them into quarters (to arrange around the dish). Serve well chilled.

Produced with

Covers icon 50-200 Cutters R 5 - 2V Covers icon 200-300 Cutters R 8

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