RecipeMuncher

INGREDIENTS 2 medium aubergines / egg plants (coarsely chopped) 1 whole garlic 2 tbs of olive oil ½ tbs lemon juice fine sea salt to taste more olive oil 2 tbs grated Parmesan – optional 2 tbs pine nuts - optional EQUIPMENT hand blender roasting tin lined with non-stick Teflon sheet or baking paper METHOD Combine aubergines with 2 tbs of olive oil, place on baking tray. Cut of top of the garlic head and remove as much of white shell as possible without breaking the garlic, place next to (...)