Aubergine salad


Bake the whole aubergine at 200 C until soft. Cut them in half and scrape out the pulp into a basin that contains a crushed clove of garlic, add a tablespoon of olive oil – a few drops at a time, stirring all the time until you have a thick, smooth paste. Season with lemon juice, salt and pepper. Chill in the fridge and serve with hot bread.

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