Greek eggplant sauce


  • 4 smaller eggplants
  • 2 small or 1 large clove of garlic
  • 2-3 tablespoons of lemon juice
  • Finely chopped parsley (about 20g)
  • 40ml olive oil (additional to serve)
  • salt, pepper


    Serves 4

         Hour and a half

       Serve with slices of toast as an appetizer



Preheat the oven to 210 ° C. Wash the eggplants, dry them and place them on a tray lined with aluminum foil. Bake until the pulp is so soft that you can effortlessly stab it with a knife. While they are baking, turn them a few times.  After removing them from the oven, wrap the foil around the roasted eggplants and let them “rest” for 15-20 minutes. Peel them, put the pulp in a strainer and press a little with a spoon. Leave to drain for about half an hour or an hour.
Then, mash the eggplant with a fork or chop it with a knife.
Finely chop the garlic and add it to the eggplant. Add lemon juice, salt, pepper and finely chopped parsley. Finally, while mixing, add olive oil, check the taste and, if necessary, fix.
The sauce is best when it stays in the fridge for a while so that all the ingredients are finely soaked. Leave it at room temperature for at least half an hour before serving.



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