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| Demo 1 |
2 medium aubergines
3 cloves of garlic, crushed
1 sliced brown bread
Juice of ½ lemon
1 tablespoon chopped parsley
4 tablespoons virgin olive oil
Preheat the oven to Gas Mark 6/ 200C/ 400F.
Prick the aubergines with a fork several times and place them on a lightly oiled baking tray. Bake in the oven for 35-40 minutes until the skins are wrinkled and the flesh is soft.
Soak the bread in a little water and squeeze out. Set to one side. Cut the aubergines in half lengthways and using a spoon, scoop out the flesh from the skin. Place the aubergine puree in a food processor with the garlic, bread, lemon juice, parsley and olive oil and whizz until smooth and creamy. Season well and serve.
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| Serves 4 |
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