Eggplant Puree
Ingredients:
Eggplant
Manaisse
Black Pepper
Salt
1 Onion (you won't need the whole thing, though)
Roast the eggplant in the oven for 1 hour. Then take it out, peel it, and chop it until it's mushy. Put the eggplant in a bowl, take a tablespoon of manaisse, and mix. Cut the onion in half and grind it with the cheese grinder over the bowl so the onion juice goes in. Sprinkle salt and black pepper, and mix again. Can be put on toast, crackers, etc.
|