New recipes

Baked eggplant pasta with toast

Baked eggplant pasta with toast

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Preheat the oven to 200 ° C. Bake the winds for 50-60 minutes until they have softened, then take them out, peel them and let them cool completely.

Add in the blender the cooled eggplant, yogurt, lemon juice, 2 cloves of garlic, onion, coriander leaves and sea salt, to taste. Pass everything until smooth, adding a few tablespoons of olive oil until the desired consistency. The obtained paste is put in a bowl and sprinkled with a little olive oil then left to cool for at least 1 hour.

Rub the slices of bread with the remaining clove of garlic, sprinkle with a little olive oil and bake for 10 minutes, until they become crispy and begin to brown.

Chilled eggplant paste is served with garlic toast.