Natural, healthy, easy, tasty... this recipe has all good! It is my own version of the eggplant purée. Usually, eggplant requires quite a lot of oil to cook properly in a pan, which is not a very healthy: the trick here is to brush lightly the eggplant with olive oil and bake it in the oven to soften it. Then I mix it will the other ingredients to create a smooth, light and perfect texture. Try it!
Serves 2
Preparation time: 15 minutes
Cooking time: 30 minutes
Difficulty: *
-you'll need a food processor-
Ingredients:
- 1 small eggplant
- 2 small (or 1 regular) zucchini
- 1/4 red onion
- 2 big leaves basil
- 2 teaspoons olive oil
- 1 tablespoon water
- juice of 1/2 lemon
- salt & pepper
- 1 teaspoon sesame seeds
Preheat your oven at 210°C/ 410°F.
Cut the eggplant in the middle, lengthwise. Brush the interior with about 1 teaspoon of olive oil. Bake for about 30 minutes or until the inside is soft.
In the meantime, peel the zucchinis (if you are using organic veggies, I recommend to wash them well and to keep the skin).
Steam then for about 10 minutes, until soft.
When the eggplant is ready, scoop the flesh with a spoon and add it to the bowl of your food processor.
Add the zucchinis and all the other ingredients, except the sesame seeds.
Blend for about 2/3 minutes until the preparation is smooth and all the ingredients are mashed.
Sprinkle the sesame seeds on the puree and served hot with some prosciutto/jambon de Bayonne. Enjoy!
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