Eggplant purée from Middle East

Ingredients for Eggplant purée from Middle East

Instructions for Eggplant purée from Middle East

To prepare the Eggplant purée from Middle East recipe, please follow these instructions:

Aubergine bake as soon as in the microwave. Dot it, wrap it in paper towel and give the 4 min. on each side at full power.

In a normal temperature. oven must be laid bare the Aubergine into the oven and have approx. 1 hour at 200 degrees.

The cooled Eggplant sliced meat and graves out with a spoon. The shell kaseres. Blend the flesh with lemon juice and paprika and season with crushed garlic, salt and cumin. The cream can be stored 3-4 days in the refrigerator.