Eggplant puree

Ingredients for 8 servings:

• 2 large eggplants (about 1 kg)
• 1 onion(s)
• 1 garlic clove(s)
• ¼ liter olive oil
• Oregano, shredded
• salt and pepper
• 1 tbsp lemon juice
• 2 tbsp vinegar (wine vinegar)
• 1 bunch parsley, chopped
• 8 olives, black
• some lettuce leaves

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Melitsanosalata, ideal for a Greek buffet or with spicy sardines

Trim about 2 cm off each end of the eggplants. Cook in an oven preheated to 175°C (gas mark 2) for about 40 minutes until soft. Peel off the skin. Halve the cooled eggplants and remove the seeds. Roughly dice the flesh. Peel the onion and garlic, dice the onion, and sauté in a little oil. Purée the eggplants, onion, oregano, and peeled garlic in a blender. Slowly add the oil and continue blending until a creamy purée forms. Season to taste with salt, pepper, lemon juice, vinegar, and parsley. Refrigerate. Serve on lettuce leaves and garnish with olives. The purée can be prepared the day before serving.