(serves 6)
Ingredients
1 kilo short and round eggplants
1 cup olive oil
1 lemon, juiced
2 cloves of garlic, mashed
Salt
Preparation
Prick the eggplants with a fork and cook them in the oven. When done, peel and place them in a blender along with the olive oil and salt. Blend them to a pulp, and then gradually add the garlic and olive oil in small quantities. Remove the pulp from the blender and serve in a bowl or plate.
