Eggplant puree with blue cheese

Ingredients for Eggplant puree with blue cheese

Instructions for Eggplant puree with blue cheese

To prepare the Eggplant puree with blue cheese recipe, please follow these instructions:

Aubergine rub with a little oil and bake it in the oven 20 minutes at 180 degrees, turn the after 10 minutes. Cool the Aubergine of the crack, scrape the meat out, and chop it coarsely.

Roast Eggplant flesh on his forehead for the rest of the oil, it may take light color. Stir regularly so it does not get too much lower. Blend the Marsh into a fine puree with blender wand. Add the cheese, garlic and parsley and blend it with. Season with salt and pepper.

Pureen cool style, it can stay a day or so.

Got it on small pieces of toasted bread or in minicrustader.